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Citrus Burst Diamond Cheesecake Domes with Crystal Mirror Glaze

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A stunning dessert featuring creamy citrus cheesecake domes with a jewel-like mirror glaze, bursting with bright citrus flavors.

Ingredients

Scale
  • For the Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 tbsp orange juice
  • 1 tsp lemon zest
  • 1 tsp orange zest
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Citrus Jelly Center:
  • 1/2 cup orange juice
  • 1/2 cup grapefruit juice
  • 2 tbsp sugar
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Crystal Mirror Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1/2 cup clear citrus juice (strained lemon-orange mix)
  • Yellow and orange food coloring (optional)
  • For Garnish (optional):
  • Candied citrus peel
  • Edible gold flakes
  • Micro mint leaves

Instructions

  1. Mix crushed biscuits with melted butter and press into dome molds as a base. Chill for 15 minutes.
  2. Bloom gelatin for cheesecake filling in cold water for 5 minutes.
  3. Beat cream cheese, sugar, vanilla, citrus juices, and zest until smooth.
  4. Warm a small portion of cream and dissolve bloomed gelatin, then mix into cheesecake base.
  5. Whip remaining cream to soft peaks and fold into mixture.
  6. Fill dome molds halfway with cheesecake mixture.
  7. Place a small scoop of citrus jelly center into each mold, then cover with remaining cheesecake mixture.
  8. Freeze domes for at least 6 hours until fully set.
  9. Bloom gelatin for mirror glaze in cold water.
  10. Heat sugar, water, and condensed milk until steaming (do not boil).
  11. Remove from heat, add white chocolate and gelatin, then blend until smooth.
  12. Add citrus juice and colorings, then cool glaze to about 90°F (32°C).
  13. Unmold frozen domes and place on a rack.
  14. Pour glaze evenly over domes until fully coated.
  15. Let set in the fridge for 30 minutes before serving.
  16. Garnish with candied citrus peel, gold flakes, and micro mint.

Notes

Nutritional Info (per serving, serves 8) Calories:320 Protein:4 g Carbohydrates:36 g Fat:18 g Fiber:1 g Sugar:30 g Sodium:70 mg

Nutrition

Find it online: https://cheerychop.com/citrus-diamond-cheesecake-mirror-glaze/