Lemon Raspberry Swirl Cheesecake Domes

 

Ingredients

12 oz cream cheese, softened

1/2 cup powdered sugar

2 tbsp fresh lemon juice

1 tbsp lemon zest

1 tsp vanilla bean paste

1 1/2 cups heavy cream, chilled

3 sheets leaf gelatin (gold grade)

1/2 cup fresh raspberry puree, strained

1 tbsp granulated sugar

6 circular graham cracker crust discs (3-inch diameter)

1/4 cup white chocolate shavings

1 cup granulated sugar

1/2 cup light corn syrup

1/2 cup sweetened condensed milk

5 tsp powdered gelatin (bloomed in 1/4 cup cold water)

6 oz white chocolate, finely chopped

1/2 tsp yellow gel food coloring

1/4 tsp bright pink gel food coloring

For Garnish (optional):

6 fresh raspberries

1 sprig fresh mint

Directions

Bloom the leaf gelatin in cold water for 5 minutes.

Mix the raspberry puree with 1 tbsp granulated sugar; set

aside.

In a large bowl, beat the softened cream cheese,

powdered sugar, lemon juice, lemon zest, and vanilla

until smooth and aerated.

Heat 1/4 cup of the heavy cream and dissolve the

squeezed leaf gelatin into it; whisk this into the cream

cheese mixture.

Whip the remaining heavy cream to stiff peaks and

gently fold it into the lemon cream cheese base.

Fill 6 silicone dome molds 3/4 of the way with the lemon

mousse; drop teaspoons of the raspberry puree into each

and use a toothpick to create a marble swirl.

Press a graham cracker crust disc into the base of each

mold and freeze for at least 8 hours until completely

solid.

To make the glaze, boil sugar, corn syrup, and 1/4 cup

water for 1 minute; remove from heat and stir in

condensed milk and bloomed powdered gelatin.

Pour the hot liquid over the chopped white chocolate, let

sit for 2 minutes, then blend with a stick blender until

smooth.

Divide the glaze into two bowls; tint one yellow and the

other pink, then pour the yellow glaze over the frozen

domes followed by a thin drizzle of pink for a swirled

effect.