NUTELLA AND RASPBERRY MINI CHEESECAKES_lc.jpg
food

Raspberry Nutella Mirror Glaze Cheesecakes

Cheesecakes on top of graham crackers, filled with Nutella and raspberry jelly.

Ingredients

  • Raspberry jelly
  • 1 cup frozen and thawed raspberries
  • 1 cup water
  • 1 cup granulated sugar
  • 2 tbsp powdered gelatine + 4 tbsp cold water
  • Cheesecake
  • 250g Philadelphia cream cheese
  • 1 cup thickened cream
  • 1 tsp vanilla extract
  • 2 tbsp powdered gelatine + 4 tbsp cold water
  • 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
  • Decorations
  • 6 round graham crackers
  • 1 cup Nutella
  • ½ cup shaved white chocolate

Steps

  1. Fill a small piping bag with Nutella and pipe into a small half sphere silicone mould. You’ll need 6. Freeze for 2 hours.
  2. Raspberry Jelly
  3. 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.
  4. 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.
  5. Add to a large microwave safe bowl along with water. Microwave for 4 minutes. Add the melted gelatin and whisk until well combined.
  6. 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.
  7. Cheesecake
  8. 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.
  9. 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.
  10. 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.
  11. Mirror glaze
  12. Mix gelatin with 1/2 cup of water using a fork and set aside for 5 minutes.
  13. Add milk, sugar and water into a large microwave safe bowl. Microwave for 4 minutes.
  14. Add bloomed gelatine and stir until dissolved.
  15. 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.
  16. Allow glaze to cool to 33C before pouring.
  17. 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.