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Citrus Burst Diamond Cheesecake Domes with Crystal Mirror Glaze

Citrus Burst Diamond Cheesecake Domes with Crystal Mirror Glaze

  • Yield: 8 1x

Ingredients

Scale
  • For the Citrus Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Citrus Jelly Core:
  • 1/2 cup orange juice
  • 1/4 cup grapefruit juice
  • 2 tbsp granulated sugar
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Crystal Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • For Garnish (optional):
  • Candied citrus peel
  • Edible silver flakes
  • Micro mint leaves

Instructions

  1. 1. Bloom the gelatin for the citrus jelly core in cold water for 5 minutes.
  2. 2. Heat the orange juice, grapefruit juice, and sugar until warm.
  3. 3. Stir in the bloomed gelatin until dissolved.
  4. 4. Pour into small silicone inserts and freeze until firm.
  5. 5. Bloom the gelatin for the cheesecake filling in cold water for 5 minutes.
  6. 6. Beat cream cheese, sugar, lemon juice, orange juice, zests, and vanilla until smooth.
  7. 7. Warm a small portion of the cream and dissolve the gelatin, then mix into the cheesecake base.
  8. 8. Whip the remaining cream to soft peaks and fold into the mixture.
  9. 9. Fill diamond dome molds halfway with cheesecake filling.
  10. 10. Place a frozen citrus jelly core in the center of each mold and cover with remaining filling.
  11. 11. Freeze for at least 6 hours or until completely solid.
  12. 12. Bloom the gelatin for the glaze in cold water.
  13. 13. Heat sugar, water, and condensed milk until steaming.
  14. 14. Remove from heat and stir in the gelatin and white chocolate until smooth.
  15. 15. Add vanilla extract and blend until glossy.
  16. 16. Cool the glaze to about 90°F (32°C).
  17. 17. Unmold the frozen domes and place on a wire rack.
  18. 18. Pour the crystal mirror glaze evenly over each dome.
  19. 19. Refrigerate for 30 minutes before serving.
  20. 20. Garnish with candied citrus peel, silver flakes, and micro mint.
  • Author: Chef Stella

Nutrition

  • Calories: 335
  • Sugar: 32 g
  • Fat: 18 g
  • Carbohydrates: 37 g
  • Protein: 4 g