Ingredients
Scale
- For the Citrus Crystal Dome Shell:
- 1 cup orange juice
- 1/2 cup lemon juice
- 1/2 cup lime juice
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lemon zest
- 1/4 tsp salt
- For the Citrus Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tbsp orange zest
- 1 tbsp lemon juice
- 1 tsp vanilla bean paste
- For the Crystal Mirror Glaze:
- 1/4 cup orange marmalade
- 2 tbsp honey
- 1 tbsp water
- 1 tsp lemon juice
- 1 tsp lime juice
- For Garnish (optional):
- Candied citrus slices
- White chocolate curls
- Edible gold flakes
- Edible pearl dust
- Fresh mint leaves
Instructions
- Combine orange juice, lemon juice, lime juice, water, sugar, agar-agar powder, lemon zest, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into diamond-shaped dome silicone molds, filling each cavity halfway. Refrigerate until partially set.
- Whip cream cheese, mascarpone cheese, heavy cream, powdered sugar, orange zest, lemon juice, and vanilla bean paste until smooth, light, and fluffy. Transfer to a piping bag.
- Pipe a generous amount of citrus cheesecake filling into the center of each partially set dome. Cover with the remaining citrus mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the domes onto a chilled serving platter.
- Warm orange marmalade, honey, water, lemon juice, and lime juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the glaze over each dome to create a brilliant crystal mirror finish.
- Garnish with candied citrus slices, white chocolate curls, edible gold flakes, pearl dust, and fresh mint leaves.
- Serve thoroughly chilled for a bright, zesty citrus cheesecake with a jewel-like shimmer.
Nutrition
- Calories: 320
- Sugar: 34g
- Fat: 16g
- Carbohydrates: 38g
- Protein: 4g