Elegant Blueberry Lemon Cheesecake Domes with Glass Glaze
Table of Contents
Sapphire Blueberry Lemon Cheesecake Domes with Crystal Glass Glaze – Elegant Individual Desserts with a Glistening Sugar Shard Top
Growing up in my mother’s kitchen in Marrakech, I learned early that the most memorable desserts are the ones that surprise you — a hidden burst of fruit in a creamy bite, a shimmer that catches the candlelight. These Sapphire Blueberry Lemon Cheesecake Domes with Crystal Glass Glaze are my love letter to that ethos. They combine the bright, sunny tang of lemon cheesecake with a jammy blueberry heart, all cloaked in a glossy sapphire blue white chocolate glaze. The crowning glory? Handmade sugar shards that mimic crystal-clear glass — a technique I picked up during my pastry training in Paris and perfected right here in my tiny NYC kitchen. This recipe is all about creating edible jewels that taste as extraordinary as they look.
Imagine the very first bite: your spoon cracks through that brittle sugar shard — a satisfying snap — then sinks into a silky white chocolate glaze that gives way to a light, mousse-like lemon cheesecake. As you go deeper, you hit a pocket of sweet-tart blueberry compote that stains the spoon sapphire. The flavors are bright, creamy, and fruity all at once, with a subtle floral note that comes from the best wild blueberries I can find at the Union Square farmers market. The texture journey — from glass-like crisp to velvety smooth to juicy burst — is pure theater on a plate.
I’ve tested this recipe dozens of times to make sure it works for home cooks who don’t have a pastry kitchen at their disposal. The secret is in the gelatin: I use it in both the cheesecake filling and the glaze to ensure a stable dome that unmolds beautifully. My pro tip? Bloom the gelatin in cold water first, then dissolve it in warm — never hot — water for a lump-free finish. One common mistake is overwhipping the cream cheese mixture (it can curdle), so we’ll take it slow. By the end of this post, you’ll be making restaurant-quality dessert domes that rival any NYC pastry counter — I promise.
Why This Sapphire Blueberry Cheesecake Domes Recipe Is the Best
The Flavor Secret: My version deepens the classic lemon-blueberry pairing with a hint of vanilla and a touch of white chocolate that wraps everything in a creamy, milky sweetness. The sapphire glaze isn’t just for looks — it locks in moisture and adds a luxurious mouthfeel. I learned the art of balancing sweet and tart from my Moroccan mentor, who taught me that a pinch of salt (I sneak it into the compote) makes fruit sing.
Perfected Texture: Getting that dome shape without a air bubble is tricky. My trick? After filling the silicone molds, tap them firmly on the counter to release trapped air, then freeze them solid for at least 4 hours. The gelatin in the filling gives structure so the domes hold their shape even after glazing. The crystal glass finish is a simple sugar syrup cooked to the hard-crack stage — I test it by dipping a cold spoon; the syrup should form brittle threads.
Foolproof & Fast: Yes, these take some planning, but the active prep is only about 30 minutes. The rest is freezer time. You can make the cheesecake base and compote a day ahead. The glaze and sugar shards are best done on the day you serve, but the unbaked domes can live in the freezer for up to two weeks. I’ve made these for holiday dinner parties, bridal showers, and even a quiet Friday night — they always impress.
Blueberry Lemon Cheesecake Domes Ingredients
I source my ingredients from a mix of local NYC sources: cream cheese from a deli in Chelsea Market, berries from the farmers market, and white chocolate from a specialty shop near SoHo. But you can find everything at your regular supermarket. Here’s what you need.
Ingredients List
- For the Lemon Cheesecake Filling: 12 oz cream cheese, softened; 1/2 cup powdered sugar; 1/2 cup heavy cream; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 1 tsp vanilla extract; 1 tbsp gelatin powder; 3 tbsp warm water
- For the Blueberry Compote Center: 1 1/2 cups fresh blueberries; 2 tbsp granulated sugar; 1 tbsp lemon juice; 1 tsp cornstarch; 1 tbsp water
- For the Sapphire Blue Glaze: 1 cup white chocolate, melted; 1/3 cup sweetened condensed milk; 1 tbsp gelatin powder; 3 tbsp warm water; blue spirulina or natural blue food coloring (as needed)
- For the Crystal Glass Finish: 1/2 cup granulated sugar; 2 tbsp water; 1/2 tsp lemon extract
- For Garnish (optional): Fresh blueberries; lemon zest curls; edible shimmer dust
Ingredient Spotlight
Cream cheese — Use full-fat block cream cheese, not the spreadable kind. It gives the firmest structure. Let it soften to room temperature for a silky blend. Substitution: mascarpone will yield a richer, even softer dome, but it won’t hold its shape as well — use only if serving the same day.
White chocolate — Quality matters here. Look for one with cocoa butter (not palm oil) for a smooth, shiny glaze. Callebaut or Ghirardelli are my go-to brands. Substitution: a mix of 1/2 cup white chocolate and 1/2 cup cocoa butter will give an ultra-glossy finish, but it’s less sweet.
Blue spirulina — This natural powder gives a stunning sapphire hue without artificial dyes. It’s neutral in flavor and widely available online. Substitution: any blue gel food coloring works; start with 1 drop and add more until you reach your desired depth.
Fresh blueberries — Wild blueberries are smaller and more intensely flavored, but conventional ones are fine. Frozen blueberries can be used in the compote — no need to thaw first, just increase cooking time by 2 minutes.
Gelatin powder — Essential for the set of the cheesecake and glaze. I prefer Knox brand. For a vegetarian version, you can use agar-agar, but the texture will be slightly more jelly-like, and you’ll need to boil the mixture (gelatin should never boil).
| Original Ingredient | Best Substitution | Flavor / Texture Impact |
|---|---|---|
| Cream cheese | Mascarpone (same weight) | Richer, softer dome; less structural stability |
| White chocolate | 1/2 cup white chocolate + 1/2 cup cocoa butter | Ultra-glossy glaze, less sweet, more fluid |
| Blue spirulina | Blue gel food coloring | Same color; no flavor difference |
| Fresh blueberries | Frozen blueberries (unthawed) | Slightly thinner compote; cook 2 min longer |
| Gelatin powder | Agar-agar (vegan, follow package directions) | Firmer, more jelly-like texture; must boil |
How to Make Sapphire Blueberry Lemon Cheesecake Domes — Step-by-Step
These come together in three main phases: the cheesecake filling with compote center, the glaze, and the sugar shards. Take your time and enjoy the process — the result is worth every second.
Step 1: Prepare Gelatin Base
In a small bowl, sprinkle 1 tbsp gelatin over 3 tbsp warm water. Stir and let sit for 5–10 minutes until fully dissolved and clear. Do not use boiling water — it can weaken the gelatin.
💡 Stella’s Pro Tip: Test the bloom by touching it — it should feel like soft jelly. If there are granules, the water was too cold; microwave 5 seconds.
Step 2: Make Cheesecake Filling
In a large bowl, beat softened cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth and fluffy — about 2 minutes. In a separate bowl, whip heavy cream to soft peaks. Gently fold whipped cream into cream cheese mixture. Stir in dissolved gelatin. Chill for 15–20 minutes until slightly thickened but still pourable.
⚠️ Common Mistake to Avoid: Over-whipping the cream cheese — it can become grainy. Stop as soon as it’s smooth.
Step 3: Cook Blueberry Compote
In a small saucepan, combine blueberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring often, for 5–7 minutes until thickened and berries burst. Remove from heat and cool completely — warm compote will melt the cheesecake filling.
💡 Stella’s Pro Tip: For a smoother compote, mash the berries with a fork as they cook. I like a few whole ones for texture.
Step 4: Assemble and Freeze Dom
Spoon the chilled cheesecake mixture into silicone dome molds, filling halfway. Add a teaspoon of cooled compote in the center of each, then cover with more cheesecake mixture to the top. Smooth the tops and tap the molds on the counter a few times to release air bubbles. Freeze for at least 4 hours, preferably overnight.
⚠️ Common Mistake to Avoid: Rushing the freeze — if the domes aren’t solid, they’ll break when unmolded. Test by pressing gently; they should be rock hard.
Step 5: Make Sapphire Glaze
Bloom another 1 tbsp gelatin in 3 tbsp warm water. Melt white chocolate in a double boiler or microwave in 15-second bursts. Stir in sweetened condensed milk, then the dissolved gelatin. Add blue coloring until you reach a deep cobalt tone. Keep the glaze fluid — if it thickens too much, warm it gently over a water bath.
💡 Stella’s Pro Tip: Test the glaze consistency on a frozen dome: it should flow down the sides evenly, not drip off. If too thick, add a teaspoon of warm milk.
Step 6: Glaze the Dom
Unmold the frozen domes onto a wire rack set over a baking sheet. Pour the warm glaze over each dome, letting it cover completely. Tap the rack to encourage even coverage. Work quickly — the cold dome will set the glaze almost instantly. Transfer to serving plates.
⚠️ Common Mistake to Avoid: Glazing at room temperature — the dome must be frozen solid to set the glaze instantly. If the glaze slides off, the dome wasn’t cold enough.
Step 7: Make Crystal Glass Finish
In a small saucepan, combine sugar and water. Cook over medium-high heat without stirring until the syrup turns a light amber (300°F on a thermometer). Remove from heat, stir in lemon extract (careful — it splatters). Drizzle thin strands of syrup over parchment paper in zigzag patterns. Let harden completely, then break into shards with a knife.
💡 Stella’s Pro Tip: For extra sparkle, sprinkle edible glitter over the hot sugar strands before they set. I learned this trick from a Parisian pâtissier.
Step 8: Garnish and Serve
Place a sugar shard on top of each glazed dome. Garnish with fresh blueberries, lemon zest curls, and a dusting of edible shimmer dust. Serve immediately — the shards will hold for about an hour at room temperature before softening.
⚠️ Common Mistake to Avoid: Adding sugar shards too early — they can absorb humidity and turn sticky. Add them just before serving.
| Step | Action | Duration | Key Visual Cue |
|---|---|---|---|
| 1 | Bloom gelatin | 5–10 min | Gelatin becomes clear, jiggly |
| 2 | Make cheesecake filling | 5–7 min | Smooth, fluffy, no lumps |
| 3 | Cook compote | 5–7 min | Thick, jam-like, berries burst |
| 4 | Fill and freeze domes | 4+ hrs (freeze) | Rock hard, no give when pressed |
| 5 | Make glaze | 5 min | Deep sapphire, fluid and shiny |
| 6 | Glaze domes | 2–3 min | Even coating, sets immediately |
| 7 | Make sugar shards | 5–7 min | Amber syrup, brittle when cool |
| 8 | Garnish and serve | 2 min | Shards on top, berries around |
Serving & Presentation
These domes are designed to be the star of the dessert table. I love serving them on minimalist white plates to let the sapphire color pop. Place a dome slightly off-center, lean a sugar shard against it, and scatter fresh blueberries and lemon zest curls around the plate. A light dusting of edible gold or silver shimmer makes them look even more jewel-like.
For a casual gathering, arrange the domes on a large wooden board or marble slab — they look stunning grouped together. If you’re feeling extra French, add a quenelle of lemon sorbet on the side to echo the citrus notes. The contrast of cold, creamy dome against tart sorbet is divine.
Pair with a glass of peach iced tea, a dry sparkling wine, or even a Moroccan mint tea (a nod to my roots) to cleanse the palate. The sweetness of the glaze is balanced by the tea’s herbaceous notes.
| Pairing Type | Suggestions | Why It Works |
|---|---|---|
| Side Dish | Lemon sorbet, fresh fruit salad | Bright acidity cuts the richness |
| Sauce / Dip | Extra blueberry compote, caramel drizzle | Enhances fruit and adds sweetness |
| Beverage | Sparkling water with lemon, dry Riesling, Moroccan mint tea | Cleanses palate, contrasts sweet |
| Garnish | Fresh blueberries, lemon zest curls, edible gold dust | Adds color, texture, and elegance |
Make-Ahead, Storage & Reheating
As a busy NYC mom and blogger, I rely on make-ahead desserts. These domes are perfect for that — the components can be prepped separately and assembled when you’re ready. I usually make the cheesecake filling and compote the night before, then freeze the filled domes. The glaze is best made fresh, but you can prepare it up to two days ahead and gently reheat it.
| Method | Container | Duration | Reheating Tip |
|---|---|---|---|
| Refrigerator | Covered container | Up to 3 days | Serve cold; do not reheat |
| Freezer | Individually wrapped in plastic, then in freezer bag | Up to 2 months | Thaw in fridge overnight; glaze may need refreshing |
| Make-Ahead | Cheesecake filling + compote in separate containers | Assemble and freeze up to 1 week before serving | Glaze and sugar shards made fresh on serving day |
If you have leftover sugar shards, store them in an airtight container with a silica gel packet (to keep them dry) for up to a week. Leftover glaze can be refrigerated and gently reheated — add a teaspoon of milk to restore fluidity. The domes themselves should never be reheated; they’re meant to be enjoyed cold. The texture of the cheesecake is like a mousse — luscious and airy straight from the fridge.
Variations & Easy Swaps
These domes are a blank canvas for creativity. Here are a few ways I like to switch them up depending on the season or occasion — all tested in my NYC kitchen.
| Variation | Key Change | Best For | Difficulty Impact |
|---|---|---|---|
| Raspberry Rose Dome | Replace blueberry compote with raspberry + 1 tsp rose water | Romantic dinners, Valentine’s Day | No change |
| Dairy-Free / Vegan | Use plant-based cream cheese, coconut cream, vegan white chocolate, agar-agar | Dairy sensitivities, vegan guests | Medium — texture is slightly different |
| Spiced Autumn Dome | Add 1/2 tsp cinnamon to compote, use honey instead of sugar, add roasted pear cubes | Fall gatherings, Thanksgiving | No change |
Raspberry Rose Dome
For a floral twist, substitute the blueberry compote with equal weight of fresh or frozen raspberries. Add 1 teaspoon of rose water to the compote while it cooks. The pink hue and rose aroma pair beautifully with the lemon cheesecake. Garnish with dried rose petals for a striking finish. This version is especially lovely for bridal showers — I made it for my sister’s engagement party.
Dairy-Free / Vegan Dome
Yes, you can make this dairy-free! Use a firm plant-based cream cheese (I like Miyoko’s) and full-fat coconut cream in place of heavy cream. For the glaze, choose a dairy-free white chocolate (there are good options from Enjoy Life). Replace gelatin with agar-agar (1 tsp agar powder per 1 tbsp gelatin, dissolved in 1/4 cup water and brought to a boil). The texture will be slightly more gelatinous, but still beautiful. I’ve served this to vegan friends who couldn’t believe it was dairy-free.
Spiced Autumn Dome
When apple season hits New York, I swap the blueberry compote for a spiced pear filling. Dice one ripe pear, cook with 2 tbsp honey, 1/2 tsp cinnamon, a pinch of nutmeg, and 1 tsp cornstarch. The warm spices complement the lemon beautifully. Add crushed pecans on top for crunch. This variation became a Thanksgiving staple at our table — even my husband, who usually sticks to classic pumpkin pie, asks for seconds.
How do you make the crystal glass glaze for these blueberry lemon cheesecake domes?
The crystal glass glaze is actually a simple sugar syrup cooked to the hard-crack stage. Combine 1/2 cup granulated sugar with 2 tablespoons of water in a small saucepan. Heat over medium-high, brushing down any sugar crystals on the sides with a wet pastry brush. Cook without stirring until the syrup reaches 300°F (light amber). Remove from heat, stir in 1/2 teaspoon lemon extract (it will splatter, so be careful), and immediately drizzle the hot syrup in thin zigzag strands over parchment paper. Let it cool completely until hard, then break into shards. The key is not to stir the syrup while it cooks to avoid crystallization, and to work quickly once it’s off the heat. Store shards in an airtight container with a silica packet if not using immediately.
Can you use frozen blueberries for the sapphire blueberry lemon cheesecake domes?
Absolutely! Frozen blueberries work perfectly in the compote. Use them straight from the freezer — no need to thaw. Because frozen berries release more water, you’ll need to cook the compote for about 2 minutes longer than with fresh berries, until it thickens to a jam-like consistency. Keep an eye on it and stir frequently to prevent burning. The flavor will still be bright and delicious. One tip: if you want the compote to be extra thick, you can add an extra 1/2 teaspoon of cornstarch mixed with a little water. I often use frozen blueberries from the winter farmers market, and they’ve never let me down.
What can I use instead of gelatin to create the glass glaze effect?
If you’re looking for a gelatin-free alternative for the crystal glass finish (not the glaze itself), you can use isomalt, a sugar substitute often used by pastry chefs. Isomalt is less hygroscopic than sugar, meaning it won’t absorb moisture from the air and become sticky. You melt it the same way — heat it to 300°F — and it produces an even clearer, more glass-like shard. For the cheesecake filling and the sapphire glaze, you can substitute gelatin with agar-agar (a vegan option). Use 1 teaspoon of agar powder (or 1 tablespoon agar flakes) per 1 tablespoon of gelatin. Dissolve agar in the liquid and bring it to a full boil for 2 minutes — gelatin should never be boiled. The texture will be a bit firmer and more jelly-like, but it works well.
How far in advance can I prepare the cheesecake domes before serving?
You can prepare the domes a full week in advance if you’re storing them in the freezer. Assemble the cheesecake filling and compote, fill the silicone molds, and freeze until solid (about 4 hours). Then pop the frozen domes out of the molds, wrap each one individually in plastic wrap, and store them in a ziplock freezer bag for up to 1 month. The day you plan to serve, make the glaze and sugar shards fresh. Unmold the domes (if wrapped, unwrap them while still frozen) and glaze immediately. The sugar shards can be made up to 3 days ahead and stored in an airtight container with a silica gel packet. Do not assemble the shards on the domes more than an hour before serving, or they may soften.
How do I get the domes to unmold cleanly without breaking?
The key to perfect unmolding is patience. Make sure the domes are frozen solid — at least 4 hours, preferably overnight. When you’re ready to unmold, run the silicone mold under warm water for a few seconds (just enough to loosen the edges, not melt the dome). Then gently flex the silicone from the bottom, pushing upward from the base. If you used a good quality silicone mold, the dome should pop out cleanly. For super easy release, you can lightly spray the molds with nonstick cooking spray before filling, but I’ve found it’s not necessary. One common mistake: unmolding before the dome is completely frozen. It will be too soft and will collapse. If you’re in doubt, freeze for an extra hour.
Can I use this crystal glass glaze technique for other desserts?
Definitely! The sugar shard technique is incredibly versatile. You can use it to top any cold dessert like mousses, panna cotta, bavarois, or even ice cream cakes. The shards add a stunning visual crunch. You can also color the sugar syrup with a drop of food coloring (use gel for best results) to match your dessert’s theme. Try making emerald green shards for a pistachio dessert or gold-tinged shards for a champagne sorbet. Just remember that the shards must be added at the last moment because they absorb moisture from the air and from the dessert itself. I’ve even crushed them into smaller pieces and used them as a crunchy garnish around the plate — it’s like edible stained glass.
Why did my glaze become streaky or not set smoothly?
Streaky glaze usually means the dome wasn’t cold enough when you poured, or the glaze was too thick. The dome needs to be frozen solid — it should feel like an ice cube. The glaze should be warm and fluid but not hot (100-110°F). If the glaze is too thick, warm it gently over a double boiler and add a teaspoon of condensed milk or milk to thin it. Another cause of streakiness is not tapping the rack after glazing — a quick tap helps the glaze flow evenly and cover any bare spots. Also, make sure your white chocolate is fully melted and smooth before adding the condensed milk and coloring. Lumps in the chocolate will cause uneven coating. If the glaze starts to set before you’ve finished all the domes, reheat it briefly.
Can I make this recipe without a silicone dome mold?
Yes, you can! If you don’t have silicone dome molds, you have a few options. You can use a half-sphere silicone ice cube tray (they’re often sold in kitchen stores). Alternatively, you can use small glass bowls or ramekins lined with plastic wrap — just fill them, freeze, and then lift out using the plastic wrap. The shape won’t be as perfect, but it will still be delicious. Another trick: use a regular muffin tin lined with plastic wrap — press the wrap into each cup, fill, and freeze. The domes will have a slight fluted edge, but the glaze will cover that. The most important thing is that the mold is flexible enough to release the frozen dome. If you’re using a rigid container, let it sit at room temperature for 30 seconds before unmolding.
What is the best way to store leftover sugar shards?
Sugar shards are very sensitive to humidity. The best way to store them is in an airtight container at room temperature with a food-safe desiccant packet (like the ones that come with dried seaweed or shoe boxes). Keep them away from the stove, sink, or any source of steam. If you live in a very humid climate, I recommend making the shards the same day you plan to serve them. They can be made up to 3 days ahead if stored properly, but after that they may start to become sticky or melt. If they become sticky, you can briefly reheat them in a 200°F oven for 5 minutes to re-crisp, but be careful not to melt them completely. Honestly, they’re so easy to whip up fresh, I usually just make them on serving day.
Can I use lemon extract instead of fresh lemon juice in the cheesecake filling?
I strongly recommend using fresh lemon juice and zest for the cheesecake filling. The bright, acidic flavor of fresh lemon is essential to balance the sweetness of the white chocolate glaze and the cream cheese. Lemon extract is more concentrated and can have a slightly artificial, perfume-like taste that doesn’t blend well with the dairy. If you absolutely don’t have fresh lemons on hand, you can substitute bottled lemon juice (which is preserved and has a more muted flavor) and increase the zest to 2 teaspoons. But honestly, fresh lemons make a world of difference here. In Paris, my chef taught me that citrus is the soul of many desserts — never compromise on it if you can help it. Use the leftover lemon to make a quick lemonade or clean your cutting board!
Share Your Version!
I hope this recipe brings a little piece of my NYC kitchen into your home. These Sapphire Blueberry Lemon Cheesecake Domes with Crystal Glass Glaze are more than just a dessert — they’re a chance to play, to experiment, and to wow the people you love. I’d be thrilled to see your spin on them.
If you try it, please leave a star rating below and drop a comment — tell me if you went with the classic blueberry or one of the variations. And don’t forget to snap a photo and tag me on Instagram @leosfoods or on Pinterest @stellarecipeblog. I love seeing your creations! If you have any questions about the crystal glass glaze technique or any other part of the recipe, just ask in the comments — I answer every single one.
From my NYC kitchen to yours — I hope this recipe brings as much warmth to your table as it does to mine. — Stella 🧡
Love This Recipe? Save It to Pinterest!
If you enjoyed this Sapphire Blueberry Lemon Cheesecake Domes recipe, don’t let it get lost in your browser tabs! 😄 Pin it now so you can find it again anytime — and explore hundreds more tried-and-tested recipes waiting for you on my Pinterest boards.
👉 Follow Stella on Pinterest @stellarecipeblog
📌 Pin this recipe · 🔁 Re-pin your favorites · 💬 Tag me when you make it — I love seeing your creations!
Sapphire Blueberry Lemon Cheesecake Domes with Crystal Glass Glaze
Elegant individual cheesecake domes with a blueberry compote center, covered in a sapphire blue glaze and topped with crystal-clear sugar shards.
- Yield: 8 1x
Ingredients
- For the Lemon Cheesecake Filling:
- 12 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup heavy cream
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 tbsp gelatin powder
- 3 tbsp warm water
- For the Blueberry Compote Center:
- 1 1/2 cups fresh blueberries
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- For the Sapphire Blue Glaze:
- 1 cup white chocolate, melted
- 1/3 cup sweetened condensed milk
- 1 tbsp gelatin powder
- 3 tbsp warm water
- Blue spirulina or natural blue food coloring (as needed)
- For the Crystal Glass Finish:
- 1/2 cup granulated sugar
- 2 tbsp water
- 1/2 tsp lemon extract
- For Garnish (optional):
- Fresh blueberries
- Lemon zest curls
- Edible shimmer dust
Instructions
- 1. Bloom gelatin in warm water and let it fully dissolve.
- 2. Whip cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
- 3. Whip heavy cream separately to soft peaks, then fold into the cream cheese mixture.
- 4. Stir in dissolved gelatin and chill until slightly thickened.
- 5. Cook blueberries, sugar, lemon juice, cornstarch, and water for 5–7 minutes until thick; cool completely.
- 6. Fill silicone dome molds halfway with cheesecake mixture.
- 7. Add a spoon of blueberry compote to the center of each dome.
- 8. Cover with more cheesecake mixture and freeze until fully set.
- 9. For the glaze, dissolve gelatin in warm water and mix with melted white chocolate and condensed milk.
- 10. Add blue coloring until a deep sapphire tone is achieved.
- 11. Unmold frozen domes and pour glaze over evenly.
- 12. For the crystal finish, heat sugar and water until amber, stir in lemon extract, then drizzle thin strands over parchment to harden.
- 13. Break into shards and place on top of domes before serving.
- 14. Garnish with blueberries, lemon zest, and shimmer dust.
Notes
Serves 8. Nutritional info per serving: Calories 410, Protein 6g, Carbohydrates 36g, Fat 27g, Fiber 1g, Sugar 31g, Sodium 90mg.
Nutrition
- Calories: 410
- Sugar: 31 g
- Fat: 27 g
- Carbohydrates: 36 g
- Protein: 6 g
Tried This Recipe? Leave a Comment!
Did you make this recipe? I’d love to hear how it turned out! Please leave a comment and a rating below. Your feedback helps other home cooks and supports cheerychop.com!
For more delicious inspiration, follow me on Pinterest!
