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Ruby Pomegranate Cheesecake Hearts with Crystal Mirror Shell

  • Yield: 6 1x

Ingredients

Scale
  • For the Ruby Pomegranate Crystal Shell:
  • 2 cups pomegranate juice
  • 1 cup water
  • 3/4 cup sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • For the Cheesecake Heart Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tbsp sour cream
  • For the Crystal Mirror Glaze:
  • 1/4 cup pomegranate juice
  • 2 tbsp honey
  • 1 tbsp water
  • 1 tsp lemon juice
  • For Garnish (optional):
  • Fresh pomegranate seeds
  • Edible silver dust
  • White chocolate shards

Instructions

  1. Combine pomegranate juice, water, sugar, agar-agar powder, lemon juice, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
  2. Pour a thin layer into heart-shaped silicone molds and refrigerate until slightly set.
  3. Whip cream cheese, heavy whipping cream, powdered sugar, vanilla extract, and sour cream until smooth and fluffy. Transfer to a piping bag.
  4. Pipe a small amount of cheesecake filling into the center of each partially set shell. Cover with the remaining pomegranate mixture and refrigerate until fully set and crystal clear.
  5. Carefully unmold the hearts onto a chilled serving plate.
  6. Warm pomegranate juice, honey, water, and lemon juice until smooth and glossy. Allow to cool slightly while still pourable.
  7. Brush or drizzle the crystal mirror glaze over each heart for a glossy ruby finish.
  8. Garnish with fresh pomegranate seeds, edible silver dust, and white chocolate shards. Serve thoroughly chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 270
  • Sugar: 29g
  • Fat: 14g
  • Carbohydrates: 33g
  • Protein: 4g