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Diamond Strawberry Cheesecake Domes with Crystal Mirror Glaze & Lava Vanilla Core

  • Yield: 8 1x

Ingredients

Scale
  • For the Strawberry Cheesecake Mousse:
  • 2 cups strawberry puree
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Lava Vanilla Core:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 2 tbsp white chocolate, melted
  • For the Vanilla Sponge Base:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Crystal Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • Edible crystal shimmer dust, as needed
  • For Garnish (optional):
  • Fresh strawberry slices
  • Edible silver pearls

Instructions

  1. 1. Preheat oven to 350°F (175°C) and line a small baking pan.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until fluffy. Add egg and vanilla extract.
  4. 4. Alternate adding dry ingredients and milk until smooth.
  5. 5. Bake for 18–20 minutes. Cool completely and cut into small diamond-shaped bases.
  6. 6. Mix condensed milk, heavy cream, vanilla extract, and melted white chocolate. Freeze small portions until semi-firm.
  7. 7. Bloom gelatin in cold water for the mousse.
  8. 8. Beat cream cheese until smooth.
  9. 9. Heat strawberry puree, sugar, and lemon juice until warm, then stir in gelatin until dissolved.
  10. 10. Combine strawberry mixture with cream cheese and cool slightly.
  11. 11. Whip heavy cream to soft peaks and fold into the strawberry cheesecake mixture.
  12. 12. Fill diamond dome molds halfway with mousse.
  13. 13. Place a frozen vanilla core in the center and cover with more mousse.
  14. 14. Add sponge bases and freeze until fully set, about 4 hours.
  15. 15. Bloom gelatin in cold water for the glaze.
  16. 16. Heat water, sugar, and condensed milk until smooth. Remove from heat and stir in gelatin.
  17. 17. Pour over white chocolate and mix until glossy.
  18. 18. Add pink food coloring and crystal shimmer dust. Cool to a pourable consistency.
  19. 19. Unmold frozen domes and place on a wire rack.
  20. 20. Pour glaze evenly over each dome until fully coated.
  21. 21. Allow the glaze to set for 10–15 minutes.
  22. 22. Garnish with strawberry slices and edible silver pearls before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 385
  • Sugar: 35 g
  • Fat: 21 g
  • Carbohydrates: 44 g
  • Protein: 6 g