food

Raspberry Nutella Mirror Glaze Cheesecakes

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

food

Raspberry Nutella Mirror Glaze Cheesecakes

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

Ingredients

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

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
  • 6 round graham crackers
  • 1 cup Nutella
  • ½ cup shaved white chocolate

Steps

Nutella And Raspberry Mini Cheesecakes

  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.

Cheesecake

  1. 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.
  2. 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.
  3. 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.

Mirror Glaze

  1. Mix gelatin with 1/2 cup of water using a fork and set aside for 5 minutes.
  2. Add milk, sugar and water into a large microwave safe bowl. Microwave for 4 minutes.
  3. Add bloomed gelatine and stir until dissolved.
  4. 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.
  5. Allow glaze to cool to 33C before pouring.
  6. 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.