Raspberry Nutella Mirror Glaze Cheesecakes
5803
Raspberry Nutella Mirror Glaze Cheesecakes
1hr
·
6 servings
Published on November 17, 2021
8.4M followers
Cook Time: 60 minutes
Serving Size: 6 servings
Ingredients:
For the Nutella And Raspberry Mini Cheesecakes:
- •Raspberry jelly
- •1 cup frozen and thawed raspberries
- •1 cup water
- •1 cup granulated sugar
- •2 tbsp powdered gelatine + 4 tbsp cold water
For the Cheesecake:
- •250g Philadelphia cream cheese
- •1 cup thickened cream
- •1 tsp vanilla extract
- •2 tbsp powdered gelatine + 4 tbsp cold water
For the Mirror Glaze:
- •200 grams sweetened condensed milk
- •300 grams granulated sugar
- •150 grams water
- •350 grams white chocolate chips
- •19 grams gelatin (+ 1/2 cup water to bloom)
- •5 drops purple food gel
- •5 drops pink food gel
- •6 round graham crackers
- •1 cup Nutella
- •½ cup shaved white chocolate
Instructions:
For the Nutella And Raspberry Mini Cheesecakes:
- •Fill a small piping bag with Nutella and pipe into a small half sphere silicone mould. You’ll need 6. Freeze for 2 hours.
- •Raspberry Jelly
- •Add the gelatin and water to a small mixing bowl. Use a fork to mix until well combined. Allow to sit for 5 minutes then microwave for 30 seconds.
- •Add the thawed raspberries into a food processor and blitz until they’re completely broken down. About 1 minute. Run through a sieve and throw away the seeds.
- •Add to a large microwave safe bowl along with water. Microwave for 4 minutes. Add the melted gelatin and whisk until well combined.
- •Add the mixture to a 9x9 inch square baking tin lined with plastic wrap. Chill for 1 hour, then carefully lift out the set jelly by the plastic wrap. Use a 1 inch round cookie cutter to cut out 6 rounds of jelly.
For the Cheesecake:
- •Add the gelatin and water to a small mixing bowl. Use a fork to mix until well combined. Allow to sit for 5 minutes then microwave for 30 seconds.
- •Add the cheesecake, cream and vanilla into a large mixing bowl and use an electric mixer to mix until mixture becomes smooth. Add the melted gelatine and mix until well combined.
- •Fill 6 large half sphere silicone cavities halfway with cheesecake mixture. Add the frozen Nutella halves. Then add 1 tbsp of cheesecake mixture on top before adding the raspberry jelly discs on top. Top with more cheesecake mixture. Use a small offset spatula to smoothen and flatten the tops before placing in the freezer for 2 hours. Once frozen carefully take out of the moulds.
For the Mirror Glaze:
- •Mix gelatin with 1/2 cup of water using a fork and set aside for 5 minutes.
- •Add milk, sugar and water into a large microwave safe bowl.
- •Microwave for 4 minutes.
- •Add bloomed gelatine and stir until dissolved.
- •Add white chocolate into the hot mixture and let sit for 5 minutes. Add the food gels and mix using a whisk until well combined.
- •Allow glaze to cool to 33C before pouring.
- •Place each cheesecake on top of a shot glass. Pour mirror glaze on top and allow excess to drip off before carefully adding white chocolate around the sides. Place on top of a round cookie to serve.