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Peach Passionfruit Cheesecake Spheres with Champagne Glaze

A luxurious dessert featuring creamy peach passionfruit cheesecake spheres with a champagne glaze, perfect for special occasions.

  • Total Time: 6 hours 30 minutes (includes freezing time)
  • Yield: 8 1x

Ingredients

Scale
  • For the Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1/2 cup peach puree
  • 1/4 cup passionfruit pulp
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp melted butter
  • For the Passionfruit Jelly Core:
  • 1/2 cup passionfruit pulp
  • 2 tbsp sugar
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Champagne Glaze:
  • 3/4 cup champagne
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • For Garnish (optional):
  • Fresh passionfruit seeds
  • Thin peach slices
  • Edible gold flakes

Instructions

  1. 1. Mix graham cracker crumbs with melted butter and press into sphere molds as the base. Chill for 15 minutes.
  2. 2. Bloom gelatin for cheesecake filling in cold water for 5 minutes.
  3. 3. Beat cream cheese, sugar, vanilla, peach puree, and passionfruit pulp until smooth.
  4. 4. Warm a small portion of cream and dissolve gelatin, then mix into cheesecake base.
  5. 5. Whip heavy cream to soft peaks and fold into the mixture.
  6. 6. Fill molds halfway with cheesecake mixture.
  7. 7. Add a small passionfruit jelly core into each sphere, then cover with remaining cheesecake mixture.
  8. 8. Freeze for at least 6 hours until fully set.
  9. 9. Bloom gelatin for glaze in cold water.
  10. 10. Heat champagne, water, and sugar until steaming (do not boil).
  11. 11. Remove from heat, add condensed milk, white chocolate, and gelatin, then blend until smooth.
  12. 12. Stir in vanilla extract and cool glaze to about 90°F (32°C).
  13. 13. Unmold frozen spheres and place on a rack.
  14. 14. Pour champagne glaze evenly over spheres until fully coated.
  15. 15. Chill for 30 minutes before serving.
  16. 16. Garnish with passionfruit seeds, peach slices, and gold flakes.

Notes

Serves 8. Nutritional info per serving: Calories: 340, Protein: 4 g, Carbohydrates: 38 g, Fat: 18 g, Fiber: 1 g, Sugar: 33 g, Sodium: 70 mg.

  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 33 g
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Protein: 4 g