Ingredients
Scale
- For the Diamond Lime Shell:
- 2 cups fresh lime juice blend (1 cup lime juice + 1 cup water)
- 1 cup coconut water
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 1/4 tsp salt
- For the Lime Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp vanilla bean paste
- For the Crystal Glaze:
- 1/4 cup lime marmalade or citrus preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tbsp fresh lime juice
- For Garnish (optional):
- Candied lime slices
- White chocolate shards
- Edible diamond sugar crystals
- Edible pearl dust
- Fresh mint leaves
Instructions
- Combine lime juice blend, coconut water, sugar, agar-agar powder, lime zest, vanilla extract, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into diamond-shaped dome silicone molds, filling each cavity halfway. Refrigerate until partially set.
- Whip cream cheese, mascarpone cheese, heavy whipping cream, powdered sugar, lime juice, lime zest, and vanilla bean paste until smooth, light, and fluffy. Transfer to a piping bag.
- Pipe a generous amount of lime cheesecake filling into the center of each partially set shell. Cover with the remaining lime mixture and refrigerate until fully set and crystal clear.
- Carefully unmold the domes onto a chilled serving platter.
- Warm lime marmalade, honey, water, and lime juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the glaze over each dome to create a sparkling crystal finish.
- Garnish with candied lime slices, white chocolate shards, edible diamond sugar crystals, pearl dust, and fresh mint leaves.
- Serve thoroughly chilled for a bright citrus cheesecake dessert with a dazzling gemstone appearance.
- Method: Dessert
Nutrition
- Calories: 315
- Sugar: 33g
- Fat: 16g
- Carbohydrates: 38g
- Protein: 4g