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Diamond Lemon Cheesecake Domes with Crystal Mirror

Elegant lemon cheesecake domes with a glossy crystal mirror glaze, perfect for special occasions.

  • Total Time: 7 hours (includes freezing and chilling)
  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Lemon Curd Core:
  • 3/4 cup lemon curd
  • 1 tsp lemon zest
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Crystal Mirror:
  • 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 lemon peel
  • Edible silver flakes
  • Micro mint leaves

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into dome molds as a base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for cheesecake filling in cold water for 5 minutes.
  3. 3. Beat cream cheese, sugar, lemon juice, lemon zest, and vanilla until smooth.
  4. 4. Warm a small portion of cream and dissolve gelatin, then mix into cheesecake base.
  5. 5. Whip remaining cream to soft peaks and fold into mixture.
  6. 6. Fill dome molds halfway with cheesecake filling.
  7. 7. Place a frozen lemon curd core into the center of each dome.
  8. 8. Cover with remaining filling and smooth the tops.
  9. 9. Freeze for at least 6 hours or until fully firm.
  10. 10. Bloom gelatin for mirror glaze in cold water.
  11. 11. Heat sugar, water, and condensed milk until steaming.
  12. 12. Remove from heat and stir in gelatin and white chocolate until smooth.
  13. 13. Add vanilla extract and blend until glossy.
  14. 14. Cool glaze to about 90°F (32°C).
  15. 15. Unmold frozen domes and place on a wire rack.
  16. 16. Pour crystal mirror glaze evenly over domes until fully coated.
  17. 17. Refrigerate for 30 minutes before serving.
  18. 18. Garnish with candied lemon peel, silver flakes, and micro mint.
  • Author: Chef Stella
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 330
  • Sugar: 31 g
  • Fat: 18 g
  • Carbohydrates: 36 g
  • Protein: 4 g