Almond Cheesecake Domes with Raspberry Surprise

 

Ingredients

8 oz cream cheese, softened

1/2 cup Greek yogurt, plain

1/4 cup honey

1 tsp almond extract

1/2 tsp vanilla bean paste

1/2 cup fresh raspberries

1 tbsp granulated sugar

1 tsp lemon juice

1/2 tsp gelatin powder, bloomed in 1 tbsp cold water

1 cup white chocolate chips

1/2 cup heavy cream

1/2 tsp almond extract

2 sheets platinum grade leaf gelatin, softened

1 drop pink gel food coloring (optional)

1/4 cup toasted sliced almonds, crushed

6 fresh raspberries

Directions

Simmer raspberries, sugar, and lemon juice in a small

saucepan for 5 minutes. Strain through a fine-mesh sieve

to remove seeds. Stir in the bloomed gelatin while hot

until dissolved. Pour into mini hemisphere silicone molds

and freeze for 2 hours until solid.

Beat the softened cream cheese, Greek yogurt, honey,

almond extract, and vanilla bean paste until completely

smooth and aerated.

Fill large dome silicone molds halfway with the

cheesecake mixture. Press a frozen raspberry "surprise"

core into the center of each. Top with remaining

cheesecake and level with an offset spatula. Freeze for

at least 5 hours.

Bring heavy cream to a gentle simmer, then remove from

heat. Stir in the softened gelatin sheets until dissolved.

Pour the warm cream over white chocolate chips and

almond extract. Let sit for 2 minutes, then whisk until a

glossy, smooth glaze forms.

Once the glaze reaches 90°F, unmold the frozen

cheesecake domes onto a wire rack. Pour the almond

glaze over each dome in a single, steady motion to

ensure full coverage.

Let the glaze set for 5 minutes. Carefully press the

crushed toasted almonds around the base of each dome.

Transfer to a chilled serving plate and garnish the top of

each dome with a fresh raspberry.