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Velvet Vanilla Rose Cheesecake Bombs with Gold Mirror Glaze

Decadent cheesecake bombs flavored with vanilla bean paste and rose water, filled with white chocolate ganache and rose petal jam, then coated with a luxurious gold mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Vanilla Rose Cheesecake Filling:
  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp food-grade rose water
  • 1/4 tsp salt
  • For the Center Core:
  • 1/4 cup white chocolate ganache
  • 1 tbsp rose petal jam
  • For the Gold Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 1 tbsp coconut oil
  • 1 tsp edible gold luster dust
  • For the Velvet Base Layer:
  • 1/2 cup crushed vanilla cookies
  • 2 tbsp melted butter
  • For Garnish (optional):
  • Dried edible rose petals
  • Edible gold flakes

Instructions

  1. Combine crushed vanilla cookies and melted butter. Press a small amount into the base of half-sphere silicone molds.
  2. Beat cream cheese, powdered sugar, vanilla bean paste, rose water, and salt until smooth.
  3. Whip heavy cream to soft peaks and fold into the cream cheese mixture.
  4. Fill molds halfway with the cheesecake mixture.
  5. Add a small spoonful of white chocolate ganache and rose petal jam to the center of each mold.
  6. Cover with the remaining cheesecake mixture and smooth the tops.
  7. Freeze for at least 4 hours or until completely firm.
  8. Melt white chocolate with sweetened condensed milk and coconut oil until smooth.
  9. Stir in edible gold luster dust until evenly blended.
  10. Unmold the frozen cheesecake bombs and place on a wire rack.
  11. Pour the gold mirror glaze evenly over each bomb.
  12. Allow the glaze to set completely.
  13. Garnish with dried rose petals and edible gold flakes before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 23 g
  • Fat: 27 g
  • Carbohydrates: 26 g
  • Protein: 4 g