Print

Rose Gold Peach Cheesecake Prisms with Mirror Glaze Finish

Print Recipe

A stunning dessert featuring peach-filled cheesecake prisms coated in a rose gold mirror glaze, garnished with peach slices, white chocolate curls, and edible rose gold flakes.

Ingredients

Scale
  • For the Peach Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1 cup heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 3/4 cup peach purée
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • ### For the Peach Center:
  • 1/2 cup peach preserves
  • 1/4 cup finely diced ripe peaches
  • 1 tsp fresh lemon juice
  • ### For the Rose Gold 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
  • Peach gel food coloring
  • Pink gel food coloring
  • Edible rose gold luster dust
  • ### For Garnish (optional):
  • Thin peach slices
  • White chocolate curls
  • Edible rose gold flakes

Instructions

  1. Bloom the gelatin for the filling in 3 tbsp cold water for 5 minutes.
  2. Heat the peach purée until just steaming, then stir in the bloomed gelatin until fully dissolved.
  3. Pour the warm peach mixture over the cream cheese and beat until smooth.
  4. Add the powdered sugar and vanilla extract, mixing until fully combined.
  5. Whip the heavy cream to soft peaks and gently fold it into the peach cheesecake mixture.
  6. Stir together the peach preserves, diced peaches, and lemon juice. Spoon into small prism-shaped silicone molds and freeze until firm.
  7. Fill larger prism molds halfway with the cheesecake mixture, place a frozen peach center inside each, then cover with more filling. Smooth the tops and freeze for at least 6 hours.
  8. Bloom the remaining gelatin in the cold water for the mirror glaze.
  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 mix until smooth.
  10. Tint the glaze with peach and pink gel food coloring, then mix in the edible rose gold luster dust. Cool the glaze to about 90°F (32°C).
  11. Unmold the frozen cheesecake prisms and place them on a wire rack over a tray. Pour the mirror glaze evenly over each prism until completely coated.
  12. Garnish with thin peach slices, white chocolate curls, and edible rose gold flakes. Refrigerate for 20 minutes before serving.

Nutrition

Find it online: https://cheerychop.com/rose-gold-peach-cheesecake-prisms/