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Raspberry Lemon Crystal Pyramids with Cheesecake Center

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A stunning layered dessert with a vanilla sponge base, creamy cheesecake center, raspberry lemon mousse, and a shiny crystal mirror glaze.

Ingredients

Scale
  • For the Raspberry Lemon Mousse:
  • 2 cups raspberry puree
  • 1/3 cup granulated sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Cheesecake Center:
  • 8 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp heavy cream
  • For the Vanilla Sponge Base:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Crystal Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • Edible crystal shimmer dust, as needed
  • For Garnish (optional):
  • Fresh raspberries
  • Lemon zest curls

Instructions

  1. 1. Preheat oven to 350°F (175°C). Grease and line a small baking pan.
  2. 2. Whisk together flour, baking powder, and salt.
  3. 3. Beat butter and sugar until fluffy. Add egg and vanilla extract.
  4. 4. Alternate adding dry ingredients and milk until smooth.
  5. 5. Bake for 18–20 minutes. Cool completely and cut into pyramid-sized base pieces.
  6. 6. Beat cream cheese, powdered sugar, vanilla, and heavy cream until smooth. Pipe small portions onto a tray and freeze until firm.
  7. 7. Bloom gelatin in cold water for the mousse.
  8. 8. Heat raspberry puree, sugar, lemon juice, and lemon zest until warm.
  9. 9. Stir in gelatin until dissolved and cool to room temperature.
  10. 10. Whip heavy cream to soft peaks and fold into the raspberry mixture.
  11. 11. Fill pyramid molds halfway with mousse, place a frozen cheesecake center inside, and cover with more mousse.
  12. 12. Add the sponge base and freeze until completely firm, about 4 hours.
  13. 13. Bloom gelatin in cold water for the glaze.
  14. 14. Heat water, sugar, and condensed milk until smooth. Remove from heat.
  15. 15. Stir in gelatin, then pour over white chocolate and mix until glossy.
  16. 16. Add pink food coloring and crystal shimmer dust. Cool to a pourable consistency.
  17. 17. Unmold frozen pyramids and place on a wire rack.
  18. 18. Pour glaze evenly over each pyramid until fully coated.
  19. 19. Allow glaze to set for 10–15 minutes.
  20. 20. Garnish with fresh raspberries and lemon zest curls before serving.

Nutrition

Find it online: https://cheerychop.com/raspberry-lemon-crystal-pyramids/