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Golden Pineapple Cheesecake Domes with Creamy Surprise Core

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Golden Pineapple Cheesecake Domes with Creamy Surprise Core

Ingredients

Scale
  • For the Pineapple Cheesecake Mousse:
  • 16 oz (450 g) cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 3/4 cup pineapple purée
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Creamy Surprise Core:
  • 1/2 cup mascarpone cheese
  • 2 tbsp sweetened condensed milk
  • 1 tsp vanilla bean paste
  • 2 tbsp heavy whipping cream
  • For the Golden Mirror Glaze:
  • 1/2 cup water
  • 1/2 cup granulated sugar
  • 1/3 cup sweetened condensed milk
  • 6 oz (170 g) white chocolate, finely chopped
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • Yellow gel food coloring
  • Gold luster dust
  • For Garnish (optional):
  • Fresh pineapple cubes
  • White chocolate curls
  • Edible gold flakes

Instructions

  1. 1. Bloom the gelatin for the cheesecake mousse in 3 tbsp cold water for 5 minutes.
  2. 2. Warm the pineapple purée until just steaming, then stir in the bloomed gelatin until fully dissolved.
  3. 3. Beat the cream cheese, powdered sugar, and vanilla extract until smooth.
  4. 4. Mix the pineapple purée into the cream cheese mixture until fully combined.
  5. 5. Whip the heavy cream to soft peaks and gently fold it into the cheesecake mixture.
  6. 6. Stir together the mascarpone, sweetened condensed milk, vanilla bean paste, and heavy cream until smooth. Spoon into small silicone molds and freeze until firm.
  7. 7. Fill dome molds halfway with the pineapple cheesecake mixture, place a frozen creamy core in the center, then cover with more cheesecake mixture. Freeze for at least 6 hours or until completely firm.
  8. 8. Bloom the remaining gelatin in the cold water for the mirror glaze.
  9. 9. Heat the water, sugar, and condensed milk until the sugar dissolves. Remove from the heat, stir in the bloomed gelatin, then pour over the white chocolate and stir until smooth.
  10. 10. Tint the glaze with yellow gel food coloring and gold luster dust. Cool the glaze to about 90°F (32°C).
  11. 11. Unmold the frozen domes and place them on a wire rack over a tray. Pour the golden mirror glaze evenly over each dome until fully coated.
  12. 12. Garnish with fresh pineapple cubes, white chocolate curls, and edible gold flakes. Refrigerate for 20 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/golden-pineapple-cheesecake-domes-recipe/