Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Raspberry Rose Cheesecake Pyramids with Gold Dust

  • Yield: 8 1x

Ingredients

Scale
  • For the Raspberry Rose Cheesecake Pyramids:
  • 1 1/2 cups fresh raspberries, pureed and strained
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tbsp rose water
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • For the Rose Cream Center:
  • 1/2 cup mascarpone cheese
  • 1 tbsp powdered sugar
  • 1 tsp rose water
  • 2 tbsp heavy cream
  • For the Gold Dust Coating:
  • 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 edible gold dust
  • For Garnish (optional):
  • Dried rose petals
  • Fresh raspberries

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, rose water, vanilla extract, and raspberry puree until smooth.
  3. Melt the bloomed gelatin and stir into the raspberry mixture.
  4. Add a few drops of pink food coloring if desired.
  5. Whip heavy cream to soft peaks and gently fold into the raspberry mixture.
  6. Combine mascarpone cheese, powdered sugar, rose water, and heavy cream until smooth.
  7. Fill pyramid molds halfway with the raspberry cheesecake mixture.
  8. Add a spoonful of rose cream center to each mold.
  9. Cover with the remaining cheesecake mixture and smooth the tops.
  10. Freeze for at least 5 hours or until completely firm.
  11. Bloom gelatin for the coating.
  12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. Pour over white chocolate and mix until smooth.
  14. Allow the coating to cool slightly.
  15. Unmold frozen pyramids and place on a wire rack.
  16. Coat each pyramid evenly with the white chocolate mixture.
  17. Lightly dust with edible gold dust.
  18. Garnish with dried rose petals and fresh raspberries.
  19. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 25 g
  • Fat: 25 g
  • Carbohydrates: 29 g
  • Protein: 5 g