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Blackberry Rose Cheesecake Bombs with Midnight Glaze

Decadent cheesecake bombs with a blackberry core, rose flavor, and a glossy midnight glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Blackberry Rose Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1 cup blackberry puree
  • 1 tsp rosewater
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Blackberry Core:
  • 3/4 cup blackberry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Biscuit Base:
  • 1 cup digestive biscuits, finely crushed
  • 3 tbsp melted butter
  • For the Midnight Glaze:
  • 1 cup granulated sugar
  • 1/2 cup water
  • 1/2 cup sweetened condensed milk
  • 1 cup white chocolate, finely chopped
  • 1 tbsp powdered gelatin
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 2–3 drops black food coloring
  • 1–2 drops purple food coloring
  • For Garnish (optional):
  • Fresh blackberries
  • Dried rose petals
  • Edible silver flakes

Instructions

  1. Mix crushed biscuits with melted butter and press into sphere molds as a base layer. Chill for 15 minutes.
  2. Bloom gelatin for blackberry core in cold water for 5 minutes.
  3. Heat blackberry puree, sugar, and lemon juice until warm.
  4. Stir in gelatin until dissolved, then pour into small inserts and freeze until firm.
  5. Bloom gelatin for cheesecake filling in cold water for 5 minutes.
  6. Beat cream cheese, sugar, blackberry puree, rosewater, and vanilla until smooth.
  7. Warm a small portion of cream and dissolve gelatin, then mix into cheesecake base.
  8. Whip remaining cream to soft peaks and fold into mixture.
  9. Fill molds halfway with cheesecake filling.
  10. Place a frozen blackberry core into each mold and cover with remaining filling.
  11. Freeze for at least 6 hours until completely firm.
  12. Bloom gelatin for glaze in cold water.
  13. Heat sugar, water, and condensed milk until steaming.
  14. Remove from heat and stir in gelatin and white chocolate until smooth.
  15. Blend in vanilla extract and black and purple food coloring until glossy.
  16. Cool glaze to about 90°F (32°C).
  17. Unmold frozen bombs and place on a wire rack.
  18. Pour midnight glaze evenly over each bomb until fully coated.
  19. Refrigerate for 30 minutes before serving.
  20. Garnish with blackberries, rose petals, and silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 345
  • Sugar: 33 g
  • Fat: 19 g
  • Carbohydrates: 38 g
  • Protein: 4 g