Blackberry Cheesecake Dome (Mirror Glaze Style)

1. Overview

This dessert is straight-up luxury pastry vibes:

• Creamy cheesecake mousse
• Tangy blackberry core
• Crunchy biscuit base
• Glossy mirror glaze finish

👉 Texture: silky + creamy + slightly tart + melt-in-mouth

2. Yield & Time

• Makes: 6 mini domes
• Prep: 45 minutes
• Freeze: 4–6 hours
• Finish: 20 minutes

3. Ingredients

Biscuit Base

• 120 g digestive biscuits
• 60 g melted butter

Blackberry Filling (Core)

• 200 g blackberries
• 50 g sugar
• 1 tsp lemon juice
• 1 tsp cornstarch + 1 tbsp water

Cheesecake Mousse

• 250 g cream cheese (softened)
• 80 g sugar
• 1 tsp vanilla
• 200 ml heavy cream (whipped to soft peaks)
• 6 g gelatin + 30 ml water

Mirror Glaze (Purple/Blackberry Style)

• 120 g sugar
• 100 ml water
• 100 ml heavy cream
• 120 g white chocolate
• 6 g gelatin
• Purple food coloring + blackberry puree (optional)

4. Instructions

Step 1: Biscuit Base

1. Crush biscuits into fine crumbs
2. Mix with melted butter
3. Press into small round molds
4. Chill 20 minutes

Step 2: Blackberry Core

1. Cook berries + sugar + lemon juice
2. Add cornstarch slurry
3. Simmer until thick
4. Pour into small molds → freeze solid

Step 3: Cheesecake Mousse

1. Beat cream cheese + sugar + vanilla until smooth
2. Bloom gelatin, then melt
3. Mix gelatin into cream cheese
4. Fold in whipped cream gently

Step 4: Assemble Domes

1. Pipe mousse into silicone dome molds
2. Insert frozen blackberry core
3. Add more mousse to seal
4. Place biscuit base on top
5. Freeze 4–6 hours until firm

Step 5: Mirror Glaze

1. Heat sugar + water + cream
2. Add gelatin + white chocolate
3. Blend until smooth
4. Add color + berry puree
5. Cool to ~32–35°C

Step 6: Glazing

1. Unmold frozen domes
2. Place on rack
3. Pour glaze evenly
4. Let excess drip off

Step 7: Decorate

• Edible flowers
• Gold dust
• Fresh berries

5. Pro Tips

• Freeze completely → clean glaze finish
• Glaze temp is critical (too hot = melts cake, too cold = thick uneven)
• Use silicone molds for perfect shape
• Blend glaze → no bubbles, super smooth

6. Flavor Upgrades

• Add white chocolate layer inside
• Swap blackberry → raspberry or mango
• Add crunch layer (feuilletine + chocolate)

7. Serving

• Serve slightly chilled (not frozen)
• Let sit 10–15 mins before eating
• Best paired with coffee or tea