Ingredients
Scale
- For the Lime Cheesecake Domes:
- 12 oz cream cheese, softened
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 tbsp fresh lime juice
- 1 tbsp lime zest
- 1 tsp vanilla extract
- 2 tsp gelatin powder
- 2 tbsp cold water
- For the Graham Cracker Base:
- 1 cup graham cracker crumbs
- 3 tbsp melted butter
- 1 tbsp granulated sugar
- For the Crystal Glaze:
- 1 cup granulated sugar
- 1/2 cup water
- 1/2 cup light corn syrup
- 1 tbsp gelatin powder
- 3 tbsp cold water
- 1 tsp lime extract
- For Garnish (optional):
- 1 tsp finely grated lime zest
- 1 tbsp white chocolate curls
- 2 thin lime slices, quartered
Instructions
- Bloom 2 tsp gelatin in 2 tbsp cold water for 5 minutes.
- Blend cream cheese, heavy cream, sugar, lime juice, lime zest, and vanilla extract until smooth.
- Gently warm a small portion of the mixture and stir in the bloomed gelatin until dissolved. Mix back into the remaining cheesecake mixture.
- Press graham cracker crumbs, melted butter, and sugar together until evenly combined.
- Fill diamond or dome silicone molds halfway with cheesecake mixture. Add a thin layer of graham cracker mixture, then cover with more cheesecake mixture. Smooth the tops.
- Freeze for at least 4 hours or until completely firm.
- For the glaze, bloom 1 tbsp gelatin in 3 tbsp cold water.
- Heat sugar, water, and corn syrup until clear and fully dissolved. Remove from heat and stir in the bloomed gelatin and lime extract.
- Allow the glaze to cool until slightly thickened but still glossy and pourable.
- Unmold the frozen cheesecake domes and place them on a wire rack. Pour the crystal glaze evenly over each dome, allowing excess glaze to drip away.
- Transfer to serving plates and refrigerate for 20 minutes before serving.
- Finish with lime zest, white chocolate curls, and lime slices.
Nutrition
- Calories: 410
- Sugar: 31g
- Fat: 27g
- Carbohydrates: 39g
- Protein: 6g