Midnight Raspberry Cheesecake Prisms with CrystalGlaze & Cream Core

Ingredients

For the Cheesecake Prism:

12 oz cream cheese, softened

0.5 cup granulated sugar

0.25 cup sour cream

1 tsp vanilla extract

0.5 cup raspberry puree, strained

1.5 tsp gelatin powder, bloomed in 2 tbsp water

For the Cream Core:

0.5 cup heavy cream

1 tbsp powdered sugar

0.5 tsp vanilla bean paste

For the Crystal Glaze:

0.75 cup white chocolate chips

0.25 cup heavy cream

0.5 tsp light corn syrup

Deep purple gel food coloring

For Garnish (optional):

Fresh raspberries

Silver sanding sugar

Directions

Whip 0.5 cup heavy cream with powdered sugar and

vanilla bean paste until very stiff. Transfer to a piping

bag and pipe small cylinders onto a tray. Freeze until

solid.

In a large bowl, beat cream cheese and granulated sugar

until smooth. Add sour cream and vanilla extract, mixing

until incorporated.

Warm the raspberry puree and dissolve the bloomed

gelatin into it. Gently fold the raspberry mixture into the

cheesecake base.

Fill prism-shaped silicone molds halfway with the

cheesecake mixture. Press a frozen cream core into the

center of each. Cover with remaining cheesecake and

level the tops. Freeze for at least 6 hours.

Prepare the glaze by melting white chocolate chips,

heavy cream, and corn syrup together until smooth. Stir

in the purple food coloring. Let cool to approximately

92°F.

Unmold the frozen cheesecake prisms onto a wire rack.

Pour the glaze over each prism, ensuring the sides are

fully coated.

Let the glaze set for 10 minutes. Transfer to a plate and

garnish with a fresh raspberry and a dusting of silver

sanding sugar. Thaw in the refrigerator for 2 hours

before serving.