Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Citrus Burst Diamond Cheesecake Domes with Crystal Mirror Glaze

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

  • Yield: 8 1x

Ingredients

Scale
  • For the Citrus Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 2 tbsp fresh orange juice
  • 1 tbsp fresh lemon juice
  • 1 tsp orange zest
  • 1 tsp lemon zest
  • 1 cup heavy cream, whipped to soft peaks
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Vanilla Biscuit Base:
  • 1 1/2 cups vanilla biscuit crumbs
  • 5 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • Pinch of sea salt
  • For the Crystal Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 7 oz (200 g) white chocolate, finely chopped
  • 1 tsp light corn syrup
  • Clear mirror glaze gel
  • 1/2 tsp edible pearl luster dust
  • For Garnish (optional):
  • Candied orange peel
  • Finely grated lemon zest
  • Edible silver leaf

Instructions

  1. Combine the vanilla biscuit crumbs, melted butter, sugar, and sea salt until evenly moistened.
  2. Press the crumb mixture into the bottoms of diamond-shaped silicone molds to create a thin base. Chill for 15 minutes.
  3. Bloom the gelatin for the filling in the cold water for 5 minutes.
  4. Warm the orange juice and dissolve the bloomed gelatin into it.
  5. Beat the cream cheese, powdered sugar, vanilla bean paste, orange juice mixture, lemon juice, orange zest, and lemon zest until smooth.
  6. Gently fold the whipped cream into the cheesecake mixture until light and airy.
  7. Fill the diamond molds, smooth the tops, and freeze for at least 6 hours or until completely firm.
  8. Bloom the gelatin for the glaze in the cold water for 5 minutes.
  9. Heat the condensed milk and water until steaming. Stir in the gelatin until dissolved.
  10. Pour the hot mixture over the white chocolate and let stand for 1 minute. Stir until smooth, then mix in the corn syrup, clear mirror glaze gel, and edible pearl luster dust. Cool the glaze to about 90°F (32°C).
  11. Remove the frozen cheesecake domes from the molds and place them on a wire rack over a baking tray.
  12. Pour the crystal mirror glaze evenly over each dome until fully coated.
  13. Transfer to serving plates and refrigerate for 20–30 minutes before serving.
  14. Garnish with candied orange peel, finely grated lemon zest, and edible silver leaf.
  • Author: Chef Stella

Nutrition

  • Calories: 400
  • Sugar: 24 g
  • Fat: 29 g
  • Carbohydrates: 31 g
  • Protein: 6 g