Speckled Robin's Egg Cheesecake

Blue mirror glaze cheesecake shaped like a robin egg with cocoa speckles and piped chocolate nest

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This Speckled Robin’s Egg Cheesecake is a molded no bake cheesecake coated in glossy blue mirror glaze and finished with a chocolate ganache nest and cocoa speckles.

Prep Time 1

Chill Time 6

Total Time 7

Servings Eggs

Calories 528kcal

Author Fay

EQUIPMENT

INGREDIENTS

Cheesecake Egg

250 g (9 oz) cream cheese
½ cup sugar
1 teaspoon vanilla extract
300 ml (1 ¼ cups) heavy cream
3 teaspoon gelatine powder
3 tablespoon water hot
3 Oreo Cookies crushed
12 Oreo Cookies left whole

Chocolate Ganache Nest

200 g (7 oz) dark chocolate
100 g (3½ floz) heavy cream hot

Blue Chocolate Mirror Glaze

3 teaspoon gelatine powder
60 ml water cold
70 g (2 ½ oz) sweetened condensed milk
100g g (3 ½ oz) white chocolate
100g g (3 ½ oz) glucose
50 ml (1 ⅔ floz) water
100 g (3 ½ oz) sugar
blue food color

Cocoa Powder Speckles

1 teaspoon cocoa powder
½ teaspoon vanilla extract more if needed

INSTRUCTIONS

Cheesecake Egg

Begin by blending the softened cream cheese with sugar in a large bowl using a hand mixer on medium speed until the mixture is smooth and creamy.
Add vanilla extract and the chilled heavy cream, continuing to mix until the mixture thickens to a firm consistency.
In a small bowl, combine gelatine powder with hot water, stirring until fully dissolved.
If undissolved granules remain, briefly microwave the mixture for 5 seconds, then stir again.
Slowly add this gelatine mixture to the cream cheese mixture, mixing thoroughly to ensure it is well incorporated.
Gently fold the crushed Oreos into the cream cheese mixture using a silicone spatula, ensuring even distribution without deflating the mixture.
Transfer the cheesecake mixture into a piping bag fitted with a large round tip. Pipe the mixture into silicone egg moulds, leaving a slight space at the top.
Press a whole Oreo onto each filled mould, ensuring it's slightly embedded.
Freeze the moulds overnight to set.

Chocolate Ganache Nest

Place the chopped dark chocolate in a bowl. Pour hot heavy cream over the chocolate, letting it sit for a minute to melt the chocolate, then stir until smooth and glossy.
If chocolate lumps persist, microwave the mixture for 30 seconds and stir again.
Allow the ganache to cool in the refrigerator, stirring every 10 minutes until it reaches a piping consistency.

Blue Mirror Glaze

Sprinkle gelatine over cold water in a small bowl, mixing gently. Allow it to bloom for 5 minutes.
In a saucepan, combine glucose syrup, water, and caster sugar.
Stir over low heat until the sugar dissolves, then increase the heat, bringing the mixture to a boil.
Boil for one minute or until it reaches 103°C/217°F on a candy thermometer.
Pour the hot syrup over the combined sweetened condensed milk and white chocolate in a heatproof jug. Let it sit for 5 minutes without stirring to allow the chocolate to melt.
Use an immersion blender to mix the contents until smooth, taking care to keep the blender submerged to avoid introducing air bubbles.
Add blue gel food coloring and blend again until the color is uniform.
Allow the glaze to cool to a pouring temperature of 32-35°C (89-95°F), checking with a candy thermometer.

Assembly and Finishing Touches

Carefully remove a frozen cheesecake egg from its mould. Place it on a small cup or stand over a plate to catch excess glaze.
Pour the cooled blue mirror glaze over the egg, ensuring even coverage.
Mix cocoa powder with vanilla extract in a bowl to create a thin, paint-like consistency.
Dip a food-safe brush into the mixture and flick the bristles with your finger to create speckles across the glazed cheesecake eggs.
Apply a small amount of ganache onto a cake board as adhesive.
Transfer the glazed egg onto the board.
Fill a piping bag with the remaining ganache and pipe around the base of the egg to form a nest.

NOTES

Glaze can be doubled if needed.
Always glaze completely frozen cheesecake eggs.
Strain glaze to remove air bubbles.
Thaw before serving for best texture.

NUTRITION