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Diamond Lemon Cheesecake Domes with Crystal Mirror

Elegant lemon cheesecake domes with a crisp graham cracker base and a shimmering crystal mirror glaze, finished with candied lemon peel and edible silver flakes.

  • Yield: 6 1x

Ingredients

Scale
  • For the Lemon Cheesecake Domes:
  • 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 cinnamon
  • For the Crystal Mirror 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 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 tsp lemon zest
  • Edible silver flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Mix graham cracker crumbs, melted butter, sugar, and cinnamon until evenly combined. Press into diamond-shaped silicone molds to create the base layer.
  3. Beat cream cheese, mascarpone, heavy cream, sugar, lemon juice, lemon zest, vanilla extract, and salt until smooth and creamy.
  4. Warm a small portion of the cheesecake mixture and dissolve the bloomed gelatin. Fold it back into the remaining mixture until fully incorporated.
  5. Fill the molds over the biscuit base and smooth the tops. Freeze for at least 4 hours until completely firm.
  6. For the mirror glaze, bloom gelatin in cold water for 5 minutes.
  7. Heat sweetened condensed milk and water until steaming. Remove from heat and stir in gelatin until dissolved.
  8. Pour over white chocolate and whisk until smooth and glossy. Add lemon juice, pearl luster dust, and yellow food coloring.
  9. Allow the glaze to cool until slightly thickened but still pourable.
  10. Unmold the frozen cheesecake domes and place on a wire rack. Pour the crystal mirror glaze evenly over each dome, allowing excess glaze to drip away.
  11. Transfer to serving plates and refrigerate for 20 minutes before serving.
  12. Finish with candied lemon peel, lemon zest, and edible silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 435
  • Sugar: 33g
  • Fat: 29g
  • Carbohydrates: 39g
  • Protein: 6g