MIRROR GLAZED BLUEBERRY CHEESECAKE DOME

For Cheesecake Filling:

1. Mix the cream cheese until smooth.

2. Add the Sugar King Confectioners’ Powdered Sugar, then add the eggs one at a time and mix until well incorporated.

3. Add the heavy cream and mix until combined.

4. Fold in the all-purpose flour.

5. Pour the mixture into dome molds and bake at 150°C until just set.

6. Allow the cheesecakes to cool, then chill completely. Keep them in the molds.

For Graham Crust:

1. Mix the crushed graham crackers, melted butter, and Sugar King Value Refined Sugar until well combined.

2. After baking the cheesecake domes, while they are still in the molds, lightly press the graham mixture onto the surface of each cheesecake.

3. Freeze until completely firm and ready for glazing.

For Mirror Glaze:

1. Bloom the powdered gelatin in 60g cold water.

2. Heat the 100g water and Sugar King Glucose Syrup.

3. Add the bloomed gelatin and mix until dissolved.

4. Pour the mixture over the white chocolate and condensed milk.

5. Blend until smooth, then strain the glaze.

6. Divide the glaze into portions and color with Sugar King Baker's Food Coloring Gel pink, violet, blue, green, and white.

7. Allow the glaze to cool to 32–35°C before glazing.

Assembly:

1. Unmold the frozen cheesecake domes and place them on a rack.

2. Pour the mirror glaze evenly over each dome, allowing the excess glaze to drip off.

3. Carefully transfer the glazed domes onto their bases.

4. Chill before serving.