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Caramel Gold Cheesecake Bombs with Molten Center

Decadent cheesecake bombs with a molten caramel center, coated in a shimmering gold mirror glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Caramel Cheesecake Bombs:
  • 12 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1/3 cup caramel sauce
  • 1 tsp vanilla extract
  • 2 tsp gelatin powder
  • 2 tbsp cold water
  • Pinch of salt
  • For the Molten Caramel Center:
  • 1/2 cup thick caramel sauce
  • 1 tbsp heavy cream
  • 1/4 tsp sea salt
  • For the Gold Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 1 tbsp gelatin powder
  • 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1/2 tsp edible gold luster dust
  • 1/4 tsp edible pearl luster dust
  • For Garnish (optional):
  • 2 tbsp caramel shards
  • 1 tbsp white chocolate curls
  • Edible gold flakes

Instructions

  1. Bloom gelatin in cold water for 5 minutes.
  2. Mix caramel sauce, cream cheese, mascarpone, heavy cream, sugar, vanilla extract, and salt until smooth and creamy.
  3. Warm a small portion of the cheesecake mixture and dissolve the bloomed gelatin. Fold it back into the remaining mixture until fully incorporated.
  4. Fill silicone bomb molds halfway with the cheesecake mixture.
  5. Freeze small portions of the caramel sauce mixed with heavy cream and sea salt until firm, then place one frozen caramel center into each mold.
  6. Cover with the remaining cheesecake mixture and smooth the tops.
  7. Freeze for at least 4 hours until completely firm.
  8. For the gold glaze, bloom gelatin in cold water for 5 minutes.
  9. Heat water and sweetened condensed milk until steaming. Remove from heat and stir in gelatin until dissolved.
  10. Pour over white chocolate and whisk until smooth and glossy. Add vanilla extract, gold luster dust, and pearl luster dust.
  11. Allow the glaze to cool until slightly thickened but still pourable.
  12. Unmold the frozen cheesecake bombs and place on a wire rack.
  13. Pour the gold glaze evenly over each bomb, allowing excess glaze to drip away.
  14. Let the coating set for 10 minutes.
  15. Finish with caramel shards, white chocolate curls, and edible gold flakes.
  16. Slice open to reveal the molten caramel center and serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 485
  • Sugar: 37g
  • Fat: 33g
  • Carbohydrates: 42g
  • Protein: 6g