Crystal Strawberry Cheesecake Domes with a Hidden Ruby Surprise
“`html
Table of Contents
Crystal Strawberry Cheesecake Domes with Ruby Center – Elegant Individual Desserts with a Hidden Surprise
I still remember the first time I saw a crystal-glazed dessert in a Parisian pâtisserie window — a flawless dome that caught the light like stained glass, with a secret jewel-toned center winking from within. I knew right then that I had to bring that magic back to my NYC kitchen. This strawberry cheesecake domes recipe is the result of years of testing, blending the precision I learned at culinary school in Paris with the bold, fruit-forward flavors I grew up with in Morocco. The crystal-clear glaze isn’t just beautiful — it’s a textural revelation, shattering gently against the creamy cheesecake beneath.
Imagine slicing into a glossy, mirror-like dome and discovering a ruby-red berry center that spills out like a hidden gem. The first bite offers a delicate crack of the crystal shell, followed by the luscious creaminess of strawberry-infused cheesecake, and finally the bright, jammy burst of the ruby center. It’s a dessert that engages every sense — the visual drama of the shimmering glaze, the aroma of ripe strawberries and vanilla, and the interplay of silky, fruity, and sweet on your palate. The subtle tartness from raspberry preserves in the center keeps each bite balanced and lively.
What sets my version apart is the technique I’ve honed over years of pastry work: a stabilized crystal glaze that stays shiny and firm without becoming gummy, and a ruby center that remains soft and spoonable even after freezing. I’ve also swapped out artificial flavorings for real fruit puree and preserves, giving these domes an authenticity that store-bought versions simply can’t match. Whether you’re an experienced baker looking for a showstopper or a confident beginner ready to try something extraordinary, this recipe will guide you through every step. One of my favorite pro tips — and I’ll share it below — involves a trick with the gelatin bloom that ensures your glaze stays brilliantly clear.
Why This Crystal Strawberry Cheesecake Domes Recipe Is the Best
The secret to this strawberry cheesecake domes recipe lies in the layering of textures and temperatures. I use a French mousseline technique for the cheesecake base — whipping the cream cheese until it’s impossibly light, then folding in softly whipped cream and just enough gelatin to give structure without stiffness. The strawberry puree is reduced slightly to concentrate its flavor, so you get intense berry taste in every bite. My Moroccan roots come through in the ruby center, where I add a whisper of lemon juice to brighten the preserves, a trick my mother used in her fruit fillings back home.
The texture of these domes is what truly sets them apart. The frozen cheesecake is firm enough to hold its shape under the glaze, but it thaws on the plate to a velvety, mousse-like consistency within minutes. The crystal glaze, made with white chocolate and a precise gelatin ratio, sets to a firm but delicate shell that doesn’t weep or become sticky. I’ve tested this recipe more times than I can count, adjusting the gelatin amounts and chilling times until every element works in perfect harmony.
Despite the elegant presentation, this recipe is surprisingly approachable for home bakers. I’ve broken down each step with clear visual cues and timing, so you’ll know exactly when the mixture is ready to fold, when the domes are firm enough to unmold, and when the glaze is at the perfect pouring temperature. No fancy equipment required — just dome molds, which are widely available online, and a bit of patience for the freezing steps. I’ve also included substitutions for gelatin if you prefer a vegetarian version, making this dessert accessible to more home cooks.
Strawberry Cheesecake Domes Recipe Ingredients
I source my strawberries from the Union Square Greenmarket when they’re in season — the flavor is incomparable. But even supermarket berries work beautifully here; just let them ripen fully on the counter for a day or two. The cream cheese should be full-fat and at room temperature for the smoothest texture. And for the crystal glaze, use the best white chocolate you can find — it makes a real difference in both shine and flavor.
Ingredients List
- For the Crystal Strawberry Cheesecake Domes:
- 1 1/2 cups fresh strawberries, pureed
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- Pink food coloring, as needed
- For the Ruby Center:
- 1/2 cup strawberry preserves
- 1 tbsp raspberry preserves
- 1 tsp lemon juice
- For the Crystal Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- 1/4 cup warm water
- 1 tsp clear edible shimmer dust
- For Garnish (optional):
- Fresh strawberry slices
- Edible ruby sugar crystals
Ingredient Spotlight
Strawberries: Fresh, ripe strawberries provide the purest flavor for the cheesecake base. Look for berries that are deep red all the way through — if they have white cores, they’re not fully ripe. Frozen strawberries can work in a pinch, but thaw and drain them well to avoid excess water diluting the mixture.
Cream Cheese: Full-fat block cream cheese is essential for the right texture. Avoid spreadable or low-fat versions, which contain too much water and stabilizers. Let it soften on the counter for at least an hour before mixing — cold cream cheese will leave lumps that are nearly impossible to remove.
White Chocolate: For the crystal glaze, choose a white chocolate with cocoa butter as the first ingredient, not vegetable oils. Brands like Valrhona, Callebaut, or even Ghirardelli work beautifully. The higher the quality, the glossier and more stable your glaze will be.
Gelatin: Unflavored powdered gelatin gives both the cheesecake and the glaze their structure. I recommend Knox brand for consistency. For a vegetarian version, you can substitute agar agar, but the ratios are different — I’ll cover that in the FAQ below.
Clear Edible Shimmer Dust: This is what gives the glaze its crystal-like sparkle. It’s available at baking supply stores or online. Use a fine dust rather than a coarse glitter for the most elegant finish.
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Fresh strawberries | Frozen strawberries, thawed and drained | Slightly less intense flavor; drain well to avoid excess liquid |
| Full-fat cream cheese | Neufchâtel cheese (reduced fat) | Slightly less rich; may need extra gelatin for structure |
| White chocolate | White candy melts (for glaze only) | Less creamy, slightly more sugary; still works for shine |
| Unflavored gelatin | Agar agar (vegetarian) | Firmer set; requires different blooming and heating method — see FAQ |
| Edible shimmer dust | Pearl luster dust | Similar sparkle effect; may be slightly less transparent |
How to Make Crystal Strawberry Cheesecake Domes — Step-by-Step
This strawberry cheesecake domes recipe comes together in stages, but each one is straightforward. I’ll walk you through every step with the exact timing and visual cues I use in my own kitchen.
Step 1: Bloom the Gelatin
In a small bowl, combine 2 teaspoons of unflavored gelatin with 2 tablespoons of cold water. Stir gently and let it sit for 5 minutes until the gelatin has absorbed the water and becomes a firm, jiggly mass. This process, called blooming, ensures the gelatin dissolves evenly later without clumps.
💡 Stella’s Pro Tip: Use ice-cold water for blooming — warm water can start dissolving the gelatin unevenly, leading to a grainy texture in your cheesecake.
Step 2: Make the Cheesecake Base
In a large bowl, beat 8 oz of softened cream cheese, 1/3 cup powdered sugar, 1 tsp vanilla extract, and 1 1/2 cups of strawberry puree until completely smooth. Scrape down the sides of the bowl frequently. The mixture should be glossy and free of any lumps.
⚠️ Common Mistake to Avoid: Don’t overbeat the cream cheese — it can become thin and lose its structure. Mix just until smooth, about 2 minutes on medium speed.
Step 3: Melt and Incorporate Gelatin
Gently melt the bloomed gelatin in the microwave in 10-second bursts, stirring between each, until it’s liquid but not hot (about 15-20 seconds total). Stir it immediately into the strawberry-cream cheese mixture until fully incorporated. Add a few drops of pink food coloring if desired for a more vibrant hue.
💡 Stella’s Pro Tip: Let the melted gelatin cool for 30 seconds before adding it to the cream cheese mixture — if it’s too hot, it can cause the cream cheese to separate.
Step 4: Whip and Fold
In a separate bowl, whip 1 cup of heavy cream to soft peaks — the cream should hold its shape but still be silky and droop slightly when you lift the whisk. Gently fold the whipped cream into the strawberry mixture in three additions, using a rubber spatula and a light hand. Fold just until no white streaks remain.
⚠️ Common Mistake to Avoid: Overfolding can deflate the air you’ve whipped in, resulting in a dense cheesecake. Stop as soon as the mixture is uniform.
Step 5: Prepare the Ruby Center
In a small bowl, combine 1/2 cup strawberry preserves, 1 tablespoon raspberry preserves, and 1 teaspoon lemon juice. Stir until smooth. The lemon juice brightens the berries and adds a subtle tang that cuts through the sweetness of the cheesecake.
💡 Stella’s Pro Tip: If your preserves are very chunky, pulse them in a food processor for a few seconds to create a smoother center that will flow beautifully when the dome is cut.
Step 6: Assemble the Domes
Fill dome molds halfway with the cheesecake mixture. Add a spoonful (about 1 tablespoon) of the ruby center into each mold, pressing it gently into the center. Cover with the remaining cheesecake mixture and smooth the tops with a small offset spatula. Tap the molds gently on the counter to release any air bubbles.
⚠️ Common Mistake to Avoid: Don’t overfill the molds — leave about 1/8 inch of space at the top so the domes have a smooth, rounded shape when unmolded.
Step 7: Freeze
Place the filled molds on a baking sheet and freeze for at least 5 hours, or overnight. The domes must be completely frozen solid before unmolding and glazing — if they’re even slightly soft, they’ll lose their shape.
💡 Stella’s Pro Tip: For the cleanest unmolding, place the frozen molds under warm running water for 3-4 seconds, then invert onto a parchment-lined baking sheet. The domes should release with a gentle tap.
Step 8: Prepare the Crystal Glaze
Bloom 2 teaspoons of gelatin in 2 tablespoons of cold water for 5 minutes. In a small saucepan, heat 1/2 cup sweetened condensed milk with 1/4 cup warm water over medium heat until steaming (do not boil). Remove from heat, add the bloomed gelatin, and stir until completely dissolved. Pour this mixture over 1 cup of finely chopped white chocolate in a bowl. Let it sit for 1 minute, then stir until smooth and glossy. Stir in 1 teaspoon of clear edible shimmer dust.
💡 Stella’s Pro Tip: The glaze should be warm to the touch but not hot — about 90-95°F. If it’s too hot, it will melt the frozen domes; too cool, and it will set before you can pour it evenly.
Step 9: Glaze and Garnish
Place the frozen, unmolded domes on a wire rack set over a baking sheet. Pour the crystal glaze evenly over each dome, letting the excess drip off. Work quickly but deliberately — the glaze sets fast on the cold surface. Garnish immediately with fresh strawberry slices and edible ruby sugar crystals before the glaze fully hardens.
⚠️ Common Mistake to Avoid: Don’t try to glaze more than 2-3 domes at a time. Keep the remaining glaze warm over a bowl of hot water, and work in small batches for the best coverage.
Step 10: Serve
Transfer the glazed domes to serving plates and let them sit at room temperature for 5-8 minutes before serving. This brief rest allows the cheesecake to soften to a mousse-like consistency while the glaze remains firm and crackly.
💡 Stella’s Pro Tip: Serve these domes on chilled plates for the best contrast between the cool, creamy interior and the shiny, just-set glaze.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Bloom gelatin | 5 mins | Firm, jiggly mass |
| 2 | Make cheesecake base | 3 mins | Smooth, glossy, no lumps |
| 3 | Incorporate melted gelatin | 1 min | Fully incorporated, no streaks |
| 4 | Whip cream and fold | 5 mins | Soft peaks, uniform color |
| 5 | Prepare ruby center | 2 mins | Smooth, deep red |
| 6 | Fill and layer domes | 10 mins | Layers visible through mold |
| 7 | Freeze | 5+ hrs | Rock solid, unmold cleanly |
| 8 | Make crystal glaze | 10 mins | Smooth, glossy, shimmering |
| 9 | Glaze and garnish | 5 mins per batch | Even coating, shiny finish |
| 10 | Rest and serve | 5-8 mins | Glaze firm, interior softened |
Serving & Presentation
These crystal strawberry cheesecake domes are designed to be the centerpiece of any special occasion. I love serving them on simple white plates to let the glossy glaze and ruby center take center stage. Place each dome slightly off-center and add a few fresh strawberry slices and a sprinkle of edible ruby sugar crystals around the plate for a jewel-box effect.
For an extra touch of elegance, drizzle a thin ribbon of raspberry coulis or melted white chocolate on the plate before setting down the dome. A tiny sprig of mint adds a pop of green that contrasts beautifully with the pink and red tones. When you cut into the dome at the table, the ruby center should flow out gently — it’s a moment that never fails to impress guests.
In my NYC dinner parties, I often pair these domes with a chilled glass of Moscato d’Asti or a sparkling rosé. The light effervescence and subtle sweetness complement the creamy cheesecake and fruity center without overpowering them. For a non-alcoholic option, a sparkling strawberry lemonade works beautifully.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Fresh berries, mint sprigs, edible flowers | Adds color and freshness to the plate |
| Sauce / Dip | Raspberry coulis, white chocolate sauce, strawberry puree | Enhances the berry flavor and adds visual flair |
| Beverage | Moscato d’Asti, sparkling rosé, strawberry lemonade | Light bubbles and fruit notes complement without overpowering |
| Garnish | Edible ruby sugar crystals, gold leaf, fresh strawberry fans | Adds luxury and texture contrast |
Make-Ahead, Storage & Reheating
This strawberry cheesecake domes recipe is perfect for busy hosts because nearly every step can be done in advance. I often prepare the domes through the freezing stage a day or two before my dinner party, then glaze them just before serving. The glaze is best applied fresh, but the frozen, unglazed domes can be stored for up to two weeks.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Airtight container | 2-3 days | Not recommended — glaze may weep. Best served fresh. |
| Freezer | Freezer-safe container, layers separated by parchment | Up to 2 weeks | Thaw in fridge 2 hours before serving, then glaze fresh |
| Make-Ahead | In dome molds, covered | 3-5 days in advance | Freeze in molds, unmold and glaze the day of serving |
If you have leftover glazed domes, they can be stored in the refrigerator for up to 24 hours, but the glaze may lose some of its shine. To refresh the gloss, you can warm the domes slightly with a hair dryer on low heat — a trick I picked up in a Paris pastry shop. Just wave it gently over the surface for a few seconds to restore the crystal-like finish.
Variations & Easy Swaps
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Raspberry Rose | Replace strawberry preserves with raspberry; add rose water | Floral, romantic occasions | Same |
| Mango Passion Fruit | Use mango puree in cheesecake, passion fruit curd as center | Tropical summer entertaining | Same |
| Dairy-Free | Use vegan cream cheese and coconut cream | Dairy-free diets | Slightly harder — needs extra gelatin |
Raspberry Rose Variation
For a floral twist that reminds me of the rosewater-infused desserts of my Moroccan childhood, replace the strawberry preserves in the ruby center with raspberry preserves and add 1/2 teaspoon of rose water. The fragrance pairs beautifully with the creamy cheesecake and the crystal glaze. Garnish with dried rose petals and fresh raspberries for a truly romantic presentation.
Mango Passion Fruit Variation
When summer hits and the farmers market is overflowing with mangoes, I swap the strawberry puree for mango puree and the ruby center for a passion fruit curd (or even a spoonful of good-quality passion fruit preserves). The tropical tang cuts through the richness of the cheesecake, and the golden color is stunning against the clear glaze. A sprinkle of toasted coconut on top adds texture and visual interest.
Dairy-Free Version
For my dairy-free friends, I’ve tested this recipe with vegan cream cheese and full-fat coconut cream (chilled and whipped). The texture is slightly less stable, so I recommend adding an extra 1/2 teaspoon of gelatin to the cheesecake base and freezing the domes for a full 8 hours. Use a dairy-free white chocolate for the glaze — look for brands made with cocoa butter but no milk solids. The flavor is still decadent, and the crystal glaze works exactly the same way.
What is the best way to achieve a clear crystal glaze on strawberry cheesecake domes?
The key to a perfectly clear crystal glaze lies in three factors: the quality of your white chocolate, the temperature of the glaze when you pour it, and the temperature of the domes. Use a high-quality white chocolate with real cocoa butter — it melts more smoothly and sets with a natural gloss. The glaze should be warm (about 90-95°F) but not hot; if it’s too hot, it will melt the frozen dome and become cloudy. Your domes must be frozen solid before glazing, which helps the glaze set instantly and evenly. Finally, stir in the edible shimmer dust just before pouring to ensure it’s evenly distributed for that brilliant, crystal-like sparkle.
How do you create a ruby red center inside a strawberry cheesecake dome?
The ruby center is created by combining strawberry and raspberry preserves with a squeeze of lemon juice. The lemon juice serves two purposes: it brightens the fruit flavor and helps the preserves hold their color during freezing. To get that dramatic, jewel-like effect, the preserves should be smooth — if they’re chunky, give them a quick pulse in a food processor. When you fill the dome molds, add a generous spoonful of the preserves mixture into the center of the cheesecake filling, then cover with more cheesecake and freeze. The preserves remain soft and spoonable even after freezing, so when you cut into the finished dome, the ruby center spills out beautifully.
Can I use frozen strawberries for the ruby center of crystal cheesecake domes?
Yes, you can use frozen strawberries for the ruby center, but there are a few important steps to follow. Thaw the berries completely in the refrigerator, then drain off all excess liquid — frozen berries release a lot of water when thawed, and too much moisture will make the preserves runny and prevent them from setting properly. After draining, mash or puree the berries and cook them down with a little sugar and lemon juice until thickened, similar to making a quick jam. This concentrated mixture will have a more intense flavor than commercial preserves and will hold its shape better in the center of the dome. I actually prefer this method when fresh berries are out of season.
What type of gelatin or agar is recommended for making the crystal shell stable and shiny?
For the crystal glaze, I recommend using unflavored powdered gelatin (like Knox brand) for the most reliable and shiny results. Gelatin provides a smooth, flexible set that doesn’t crack or become brittle, and it gives the glaze that characteristic mirror-like finish. When using gelatin, always bloom it in cold water first, then dissolve it gently in warm liquid — never boil it, as high heat can weaken its setting power. If you prefer a vegetarian option, agar agar can be used, but the technique is different: agar needs to be brought to a full boil to activate, and it sets much firmer than gelatin. For agar, use 1 teaspoon of agar powder in place of 2 teaspoons of gelatin, and boil it in the liquid for 2 minutes before adding to the white chocolate. The finish will be slightly less glossy but still attractive.
How far in advance can I make crystal strawberry cheesecake domes?
You can prepare the cheesecake domes through the freezing stage up to 2 weeks in advance. Simply freeze them in the molds, then once solid, pop them out and wrap each dome individually in plastic wrap, then place them in a freezer-safe container. The glaze should be applied fresh on the day you plan to serve them — it only takes about 10 minutes to prepare and pour. For best results, glaze the domes within 2-3 hours of serving, as the glaze can begin to weep or lose its shine after 24 hours in the refrigerator. This make-ahead flexibility makes this dessert perfect for dinner parties and holiday entertaining.
Can I make these domes without dome molds?
Absolutely! If you don’t have dome molds, you can use silicone half-sphere molds, which are widely available in kitchen supply stores and online. Alternatively, you can use standard muffin tins lined with plastic wrap — just press the wrap into the cups to create a smooth surface. For a more rustic look, shape the cheesecake mixture into freeform domes using a large cookie scoop or ice cream scoop, then place them on a parchment-lined baking sheet to freeze. They won’t be perfectly spherical, but they’ll still taste and look beautiful, especially with the glossy glaze poured over them. The key is to freeze them until completely solid before glazing, regardless of the mold you use.
Why did my crystal glaze turn out cloudy instead of clear?
A cloudy glaze is usually caused by one of three issues. First, the glaze may have been too hot when poured — if the white chocolate mixture exceeds 100°F, the cocoa butter can separate and cause cloudiness. Always let the glaze cool to 90-95°F before using. Second, the domes themselves may not have been cold enough. If the surface of the dome is even slightly thawed, the glaze will melt into it rather than setting on top, creating a dull finish. Make sure your domes are frozen solid and work in small batches to prevent them from warming up. Third, condensation can cause clouding. Remove the domes from the freezer just before glazing, and work in a cool, dry environment. If you live in a humid climate, a dehumidifier or air conditioning can help.
What can I use instead of white chocolate for the crystal glaze?
If you prefer not to use white chocolate, you can make a clear gelatine-based glaze using only sweetened condensed milk and gelatin, with a splash of vanilla extract for flavor. The texture will be more like a firm jelly than a chocolate-based glaze, and it will be completely transparent. Another option is to use white candy melts, which are technically not chocolate but work similarly — they contain vegetable oils and sugar, so they melt smoothly and set with a shine, though the flavor is sweeter and less complex. For a dairy-free version, look for vegan white chocolate made with cocoa butter and rice milk powder, which behaves similarly to traditional white chocolate in glaze recipes.
How do I store leftover glazed domes and keep them looking fresh?
Leftover glazed domes should be stored in an airtight container in the refrigerator for up to 24 hours. To minimize moisture buildup, line the container with a paper towel to absorb any condensation, and place the domes in a single layer — don’t stack them or the glaze may stick and peel. Before serving, let the domes sit at room temperature for 5 minutes, then gently blot any moisture on the surface with a clean paper towel. If the glaze has lost some of its shine, you can restore it by waving a hair dryer on low heat over the domes for a few seconds, keeping it at least 6 inches away to avoid melting them. For best quality, however, I recommend glazing only as many domes as you plan to serve and keeping the unglazed frozen domes as backup.
Can I use a different fruit for the ruby center besides strawberry and raspberry?
Absolutely! The ruby center can be adapted to any fruit preserves or curd that you love. For a deep red color, cherry preserves or pomegranate molasses work beautifully. For a tropical twist, mango or passion fruit curd creates a golden center that contrasts stunningly with the pink cheesecake. For a citrus version, lemon curd or orange marmalade adds a bright, tangy note. When substituting, keep in mind that the center should be thick enough to hold its shape in the frozen dome — if using a runnier mixture like fruit curd, you may need to add a little cornstarch or gelatin to thicken it. Whatever fruit you choose, the contrast between the creamy cheesecake and the concentrated fruit center is what makes this dessert so special.
Share Your Version!
I absolutely love seeing how this strawberry cheesecake domes recipe turns out in your kitchen! Drop a star rating and a comment below to let me know how it went — did the ruby center flow perfectly? Did you try one of the variations? Your feedback helps me fine-tune recipes and inspires other home bakers to give them a try.
Snap a photo of your beautiful crystal domes and share it on Instagram or Pinterest with the hashtag #StellaRecipeBlog. Tag me @leosfoods so I can see your creation and feature my favorites in my stories. And if you have a question about a specific step or substitution, just ask in the comments — I answer every single one personally. From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Crystal Strawberry Cheesecake Domes with Ruby Center recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Stella on Pinterest @stellarecipeblog
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
“`
Print
Crystal Strawberry Cheesecake Domes with Ruby Center
Elegant individual cheesecake domes with a hidden ruby-red berry center, coated in a shimmering crystal glaze.
- Yield: 8 1x
Ingredients
- For the Crystal Strawberry Cheesecake Domes:
- 1 1/2 cups fresh strawberries, pureed
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- Pink food coloring, as needed
- For the Ruby Center:
- 1/2 cup strawberry preserves
- 1 tbsp raspberry preserves
- 1 tsp lemon juice
- For the Crystal Glaze:
- 1 cup white chocolate, finely chopped
- 1/2 cup sweetened condensed milk
- 2 tsp unflavored gelatin
- 2 tbsp cold water
- 1/4 cup warm water
- 1 tsp clear edible shimmer dust
- For Garnish (optional):
- Fresh strawberry slices
- Edible ruby sugar crystals
Instructions
- 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
- 2. Beat cream cheese, powdered sugar, vanilla extract, and strawberry puree until smooth.
- 3. Melt the bloomed gelatin and stir into the strawberry mixture.
- 4. Add a few drops of pink food coloring for a vibrant strawberry hue.
- 5. Whip heavy cream to soft peaks and gently fold into the mixture.
- 6. Combine strawberry preserves, raspberry preserves, and lemon juice until smooth.
- 7. Fill dome molds halfway with the cheesecake mixture.
- 8. Add a spoonful of the ruby center into each mold.
- 9. Cover with the remaining cheesecake mixture and smooth the tops.
- 10. Freeze for at least 5 hours or until completely firm.
- 11. Bloom gelatin for the glaze.
- 12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
- 13. Pour over white chocolate and mix until smooth and glossy.
- 14. Stir in clear shimmer dust and allow the glaze to cool slightly.
- 15. Unmold frozen domes and place on a wire rack.
- 16. Pour the crystal glaze evenly over each dome.
- 17. Garnish with fresh strawberry slices and ruby sugar crystals.
- 18. Serve chilled.
Nutrition
- Calories: 345
- Sugar: 26 g
- Fat: 24 g
- Carbohydrates: 30 g
- Protein: 5 g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
