Strawberry Lemon Glass Cheesecake Cubes with CrystalClear Glaze and Soft Core

Ingredients

For the Soft Strawberry Core:

1/2 cup strawberry puree, strained

1 tbsp granulated sugar

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

For the Lemon Cheesecake:

12 oz cream cheese, softened

1/3 cup granulated sugar

2 tbsp fresh lemon juice

1 tsp lemon zest

1 tbsp gelatin powder bloomed in 2 tbsp cold water

1/2 cup heavy cream, whipped to soft peaks

For the Crystal Clear Glaze:

1/2 cup water

1/2 cup granulated sugar

1/3 cup glucose syrup

1 tbsp gelatin powder bloomed in 1/4 cup water

For Garnish (optional):

Fresh strawberry micro-dice

Edible silver dust

Directions

Combine strawberry puree and sugar in a small pan.

Simmer until slightly reduced, stir in bloomed gelatin, and

pour into small cube molds. Freeze until solid.

Beat cream cheese, sugar, lemon juice, and zest until

smooth. Melt the bloomed gelatin and fold into the

mixture. Gently incorporate the whipped cream.

Fill cube-shaped silicone molds halfway with lemon

cheesecake. Press a frozen strawberry core into the

center, cover with remaining cheesecake, and level the

tops. Freeze for at least 8 hours.

Prepare the glaze by simmering water, sugar, and

glucose syrup until the sugar dissolves. Remove from

heat, stir in the bloomed gelatin, and let sit until it

reaches 95 degrees Fahrenheit.

Unmold the frozen cheesecake cubes and place them on

a wire rack. Pour the clear glaze over the cubes, ensuring

even coverage for a glass-like finish.

Allow the glaze to set for 15 minutes. Transfer to a

serving platter and refrigerate for 2 hours before serving.

Garnish with a small piece of strawberry and a touch of

silver dust.