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Lemon Raspberry Velvet Cheesecake Spheres with Golden Crystal Finish

Luxurious lemon-raspberry cheesecake spheres with a golden crystal glaze, perfect for special occasions.

  • Total Time: 7 hours (includes freezing)
  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Raspberry Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1/2 cup raspberry puree
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Raspberry Core:
  • 3/4 cup raspberry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Golden Crystal Finish:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp clear vanilla extract
  • 1–2 tsp edible gold luster dust
  • For Garnish (optional):
  • Fresh raspberries
  • Lemon zest curls
  • Edible gold flakes

Instructions

  1. 1. Mix crushed biscuits with melted butter and press into sphere molds as a thin base layer. Chill for 15 minutes.
  2. 2. Bloom gelatin for the raspberry core in cold water for 5 minutes.
  3. 3. Heat raspberry puree, sugar, and lemon juice until warm.
  4. 4. Stir in gelatin until dissolved and pour into small inserts. Freeze until firm.
  5. 5. Bloom gelatin for the cheesecake filling in cold water for 5 minutes.
  6. 6. Beat cream cheese, raspberry puree, lemon juice, lemon zest, sugar, and vanilla until smooth.
  7. 7. Warm a small portion of cream and dissolve gelatin, then mix into cheesecake base.
  8. 8. Whip remaining cream to soft peaks and fold into mixture.
  9. 9. Fill sphere molds halfway with cheesecake filling.
  10. 10. Place a frozen raspberry core into the center of each mold.
  11. 11. Cover with remaining filling and smooth the tops.
  12. 12. Freeze for at least 6 hours until completely firm.
  13. 13. Bloom gelatin for glaze in cold water.
  14. 14. Heat sugar, water, and condensed milk until steaming.
  15. 15. Remove from heat and stir in gelatin and white chocolate until smooth.
  16. 16. Add vanilla extract and gold luster dust, then blend until glossy.
  17. 17. Cool glaze to about 90°F (32°C).
  18. 18. Unmold frozen spheres and place on a wire rack.
  19. 19. Pour the golden crystal finish evenly over each sphere until fully coated.
  20. 20. Refrigerate for 30 minutes before serving.
  21. 21. Garnish with fresh raspberries, lemon zest curls, and gold flakes.

Notes

Gelatin must be bloomed properly for best texture. Ensure spheres are fully frozen before glazing.

  • Author: Chef Stella
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 350
  • Sugar: 34g
  • Fat: 19g
  • Carbohydrates: 39g
  • Protein: 4g