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Diamond Raspberry Cheesecake Domes with Crystal Mirror Glaze and Hidden Vanilla Core

Elegant individual cheesecake domes with a raspberry cheesecake base, a hidden vanilla mascarpone core, and a shimmering crystal mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Diamond Raspberry Cheesecake Domes:
  • 1 1/4 cups fresh raspberries, pureed and strained
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • For the Hidden Vanilla Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp heavy cream
  • 1 tbsp powdered sugar
  • 1 tsp vanilla bean paste
  • For the Crystal Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp clear edible shimmer dust
  • For Garnish (optional):
  • Fresh raspberries
  • Edible crystal sugar
  • White chocolate curls

Instructions

  1. 1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. 2. Beat cream cheese, powdered sugar, vanilla extract, and raspberry puree until smooth.
  3. 3. Melt the bloomed gelatin and stir into the raspberry mixture.
  4. 4. Add a few drops of pink food coloring for a vibrant raspberry hue.
  5. 5. Whip heavy cream to soft peaks and gently fold into the cheesecake mixture.
  6. 6. Combine mascarpone cheese, heavy cream, powdered sugar, and vanilla bean paste until smooth.
  7. 7. Pipe small portions of the vanilla mixture into mini silicone molds and freeze until firm.
  8. 8. Fill diamond dome molds halfway with the raspberry cheesecake mixture.
  9. 9. Place a frozen vanilla core in the center of each mold.
  10. 10. Cover with the remaining cheesecake mixture and smooth the tops.
  11. 11. Freeze for at least 5 hours or until completely firm.
  12. 12. Bloom gelatin for the glaze.
  13. 13. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  14. 14. Pour over white chocolate and mix until smooth and glossy.
  15. 15. Stir in clear shimmer dust and allow the glaze to cool to a pourable consistency.
  16. 16. Unmold frozen domes and place on a wire rack.
  17. 17. Pour the crystal mirror glaze evenly over each dome.
  18. 18. Allow the glaze to set for several minutes.
  19. 19. Garnish with fresh raspberries, edible crystal sugar, and white chocolate curls.
  20. 20. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 360
  • Sugar: 26 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Protein: 5 g