Mirror Glazed Cheesecake Domes (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
Cream cheese, softened (8 ounces)
02 -
Granulated sugar (1/4 cup)
03 -
Pistachio paste (1/4 cup)
04 -
Pure vanilla extract (1/2 teaspoon)
05 -
Heavy cream (1/4 cup)
06 -
Gelatin powder (1 teaspoon)
→ Raspberry Center
07 -
Fresh or frozen raspberries (1/2 cup)
08 -
Granulated sugar (2 tablespoons)
09 -
Gelatin powder (1 teaspoon)
→ Mirror Glaze
10 -
Water (1/2 cup)
11 -
Granulated sugar (1/2 cup)
12 -
Sweetened condensed milk (1/2 cup)
13 -
White chocolate, melted (1/2 cup)
14 -
Gelatin powder (2 teaspoons)
15 -
Green gel food coloring, as needed
→ Decoration
16 -
Edible gold leaf
17 -
Crushed pistachios
# Instructions:
01 -
Cook raspberries with sugar and water until softened. Strain the mixture, combine with bloomed gelatin, and freeze in small molds.
02 -
Beat cream cheese with sugar, pistachio paste, and vanilla until smooth. Add melted gelatin, then fold in whipped cream until well combined.
03 -
Fill dome molds halfway with cheesecake mixture, place frozen raspberry centers, then cover with remaining mixture. Freeze for 4 hours or until solid.
04 -
Combine sugar, water, and condensed milk in a pan and heat. Add bloomed gelatin and pour over white chocolate. Add food coloring and blend until smooth.
05 -
When glaze reaches 90°F, pour over frozen domes. Garnish with gold leaf and crushed pistachios. Allow to set before serving.
# Notes:
01 -
Domes must be completely frozen before applying glaze
02 -
Glaze temperature of 90°F is crucial for proper coating
03 -
Can be prepared up to 3 days in advance