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

Diamond Lemon Crystal Cheesecake Gems

Ingredients

Scale
  • For the Lemon Cheesecake Gems:
  • 12 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • 1 tbsp granulated sugar
  • 1/2 tsp lemon zest
  • For the Crystal Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tbsp fresh lemon juice
  • 1/2 tsp edible pearl luster dust
  • A few drops yellow food coloring
  • For Garnish (optional):
  • 1 tbsp candied lemon peel, finely chopped
  • 1 tbsp white chocolate shards
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Mix graham cracker crumbs, melted butter, sugar, and lemon zest until evenly combined. Press a small amount into diamond-shaped silicone gem molds.
  3. Beat cream cheese, mascarpone cheese, heavy cream, sugar, lemon juice, lemon zest, vanilla extract, and salt until smooth and creamy.
  4. Warm a small portion of the mixture and dissolve the bloomed gelatin. Fold it back into the remaining cheesecake mixture until fully incorporated.
  5. Fill the gem molds over the biscuit layer and smooth the tops.
  6. Freeze for at least 4 hours until completely firm.
  7. For the crystal glaze, bloom gelatin in cold water for 5 minutes.
  8. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  9. Pour over white chocolate and whisk until smooth and glossy.
  10. Add lemon juice, pearl luster dust, and yellow food coloring until a sparkling crystal appearance is achieved.
  11. Allow the glaze to cool until slightly thickened but still pourable.
  12. Unmold the frozen cheesecake gems and place on a wire rack.
  13. Pour the crystal glaze evenly over each gem, allowing excess glaze to drip away.
  14. Transfer to serving plates and chill for 15 minutes.
  15. Finish with candied lemon peel, white chocolate shards, and edible silver flakes.
  16. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 435
  • Sugar: 33g
  • Fat: 29g
  • Carbohydrates: 39g
  • Protein: 7g