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Citrus Burst Diamond Cheesecake Domes with Crystal Mirror Glaze

A stunning dessert featuring creamy citrus cheesecake domes with a crunchy biscuit base, coated in a glossy crystal mirror glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Citrus Cheesecake Domes:
  • 12 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 2 tbsp orange juice
  • 2 tbsp lemon juice
  • 1 tsp lime zest
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Citrus Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • 1 tsp orange zest
  • For the Crystal Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup light corn syrup
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 2 tbsp clear citrus juice blend (orange, lemon, and lime)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil
  • For Garnish (optional):
  • 1 tbsp candied citrus peel, finely chopped
  • 1 tsp lime zest
  • Edible silver flakes

Instructions

  1. Bloom 2 tsp gelatin in 2 tbsp cold water and let stand for 5 minutes.
  2. Mix graham cracker crumbs, melted butter, sugar, and orange zest until evenly combined. Press into diamond-shaped silicone molds to form the base layer.
  3. Beat cream cheese, mascarpone, heavy cream, sugar, orange juice, lemon juice, lime zest, vanilla extract, and salt until smooth and creamy.
  4. Warm a small portion of the cheesecake mixture and dissolve the bloomed gelatin. Fold it back into the remaining mixture until fully incorporated.
  5. Fill the molds over the biscuit base and smooth the tops. Freeze for at least 4 hours until completely firm.
  6. For the glaze, bloom 1 tbsp gelatin in 3 tbsp cold water for 5 minutes.
  7. Heat sugar, water, and corn syrup until fully dissolved and clear. Remove from heat and stir in the gelatin, citrus juice blend, vanilla extract, and coconut oil until glossy.
  8. Allow the glaze to cool until slightly thickened but still pourable.
  9. Unmold the frozen cheesecake domes and place them on a wire rack. Pour the crystal mirror glaze evenly over each dome, allowing excess glaze to drip away.
  10. Transfer to serving plates and refrigerate for 20 minutes before serving.
  11. Finish with candied citrus peel, lime zest, and edible silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 430
  • Sugar: 33g
  • Fat: 28g
  • Carbohydrates: 40g
  • Protein: 6g