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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

Scale
  • 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. 1. Bloom gelatin in warm water and let it fully dissolve.
  2. 2. Whip cream cheese, powdered sugar, lemon juice, lemon zest, and vanilla until smooth.
  3. 3. Whip heavy cream separately to soft peaks, then fold into the cream cheese mixture.
  4. 4. Stir in dissolved gelatin and chill until slightly thickened.
  5. 5. Cook blueberries, sugar, lemon juice, cornstarch, and water for 5–7 minutes until thick; cool completely.
  6. 6. Fill silicone dome molds halfway with cheesecake mixture.
  7. 7. Add a spoon of blueberry compote to the center of each dome.
  8. 8. Cover with more cheesecake mixture and freeze until fully set.
  9. 9. For the glaze, dissolve gelatin in warm water and mix with melted white chocolate and condensed milk.
  10. 10. Add blue coloring until a deep sapphire tone is achieved.
  11. 11. Unmold frozen domes and pour glaze over evenly.
  12. 12. For the crystal finish, heat sugar and water until amber, stir in lemon extract, then drizzle thin strands over parchment to harden.
  13. 13. Break into shards and place on top of domes before serving.
  14. 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.

  • Author: Chef Stella

Nutrition

  • Calories: 410
  • Sugar: 31 g
  • Fat: 27 g
  • Carbohydrates: 36 g
  • Protein: 6 g