White Chocolate Raspberry Mirror-Glaze Cheesecake Domes

 

Creamy, rich cheesecake domes with a glossy, tangy

raspberry “glass” drip.

Ingredients

Nonstick spray

2 cups chocolate cookie crumbs (Oreos, filling removed,

crushed)

5 tbsp unsalted butter, melted

1 tbsp granulated sugar

16 oz cream cheese, softened

1/2 cup granulated sugar

1/4 cup sour cream

2 tsp vanilla extract

1/8 tsp fine salt

1 cup cold heavy whipping cream

8 oz white chocolate, melted and cooled slightly

1 tbsp powdered gelatin

3 tbsp cold water

1 1/2 cups raspberries (fresh or frozen)

1/3 cup granulated sugar

1 tbsp lemon juice

1 tbsp water

2 tsp cornstarch

1 cup raspberry jam (seedless if possible)

1/2 cup water

1/4 cup light corn syrup

7 oz sweetened condensed milk

12 oz white chocolate chips

2 tbsp powdered gelatin

1/2 cup cold water

Red gel food coloring (optional, to deepen color)

Fresh raspberries (for topping)

Optional: edible silver sprinkles or sanding sugar

Directions

Lightly spray 6 silicone half-sphere molds (about 2.5–3

inches wide) and set on a tray that fits your freezer.

Make crust: mix cookie crumbs, melted butter, and sugar.

Press a thin layer into the bottom of each mold and chill.

Bloom gelatin for filling: sprinkle 1 tbsp gelatin over 3

tbsp cold water; rest 5 minutes.

Make cheesecake filling: beat cream cheese, sugar, sour

cream, vanilla, and salt until smooth.

Stir in melted white chocolate until fully combined.

Whip heavy cream to medium peaks, then fold into the

cheesecake mixture.

Microwave bloomed gelatin 10–15 seconds until melted;

whisk into filling quickly.

Spoon filling into molds over crust, smooth tops, and

freeze time: at least 6 hours (overnight best).

Make raspberry sauce layer: simmer raspberries, sugar,

and lemon juice 4–5 minutes until juicy; blend smooth.

Whisk cornstarch with 1 tbsp water, stir into raspberry

puree, and cook 1 minute until slightly thick; cool

completely.

When domes are fully frozen, spread a thin coat of

cooled raspberry sauce on the rounded tops (optional but

helps the “ruby” look), then refreeze 20 minutes.

Bloom gelatin for glaze: sprinkle 2 tbsp gelatin over 1/2

cup cold water; rest 5 minutes.

Make mirror glaze: heat jam, water, corn syrup, and

condensed milk in a saucepan until steaming (don’t

boil).

Pour hot mixture over white chocolate chips in a bowl; sit

2 minutes, then whisk smooth.

Microwave bloomed gelatin 15–20 seconds to melt;

whisk into glaze. Add a tiny drop of red gel coloring if

desired.

Cool glaze to about 90–94°F so it coats thickly and stays

glossy.

Unmold frozen domes onto a rack over a sheet pan. Pour

glaze over each dome in one smooth pour.

Let set 5–10 minutes, then transfer to plates and top with

fresh raspberries and optional silver sprinkles.

Chill time: 1–2 hours in the fridge before serving for the

best creamy texture.

Prep Time: 35 minutes

Kcal: ~480 kcal per serving (estimate)

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