Ingredients
Scale
- For the Blueberry Velvet Shell:
- 2 cups blueberry puree, strained
- 1 cup blueberry juice
- 1 1/2 cups water
- 3/4 cup granulated sugar
- 2 1/2 tsp agar-agar powder
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/4 tsp salt
- For the Hidden Lemon Cheesecake Center:
- 8 oz cream cheese, softened
- 1/2 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla bean paste
- For the Blueberry Mirror Glaze:
- 1/4 cup blueberry preserves
- 2 tbsp honey
- 1 tbsp water
- 1 tsp fresh lemon juice
- For Garnish (optional):
- Fresh blueberries
- Candied lemon peel
- White chocolate curls
- Edible silver dust
Instructions
- Combine blueberry puree, blueberry juice, water, sugar, agar-agar powder, lemon juice, lemon zest, and salt in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
- Pour the mixture into sphere-shaped silicone molds, coating the sides and filling each cavity halfway. Refrigerate until partially set.
- Whip cream cheese, heavy whipping cream, powdered sugar, lemon juice, lemon zest, and vanilla bean paste until smooth, light, and fluffy. Transfer to a piping bag.
- Pipe a generous amount of lemon cheesecake filling into the center of each partially set shell, leaving space around the edges. Cover with the remaining blueberry mixture and refrigerate until fully set and firm.
- Carefully unmold the cheesecake bombs onto a chilled serving tray.
- Warm blueberry preserves, honey, water, and lemon juice until smooth and glossy. Allow to cool slightly while remaining pourable.
- Brush or drizzle the mirror glaze over each bomb to create a rich velvet-like shine.
- Garnish with fresh blueberries, candied lemon peel, white chocolate curls, and a delicate dusting of edible silver dust.
- Serve thoroughly chilled for the perfect creamy center and jewel-like finish.
Nutrition
- Calories: 300
- Sugar: 33g
- Fat: 16g
- Carbohydrates: 38g
- Protein: 4g