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Lemon Berry Opal Cheesecake Bombs with Glass Glaze

Luscious cheesecake bombs with a berry core, coated in a shimmering glass glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Lemon Berry Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 cup heavy cream
  • 1/2 cup mixed berry puree
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tsp vanilla extract
  • 2 tsp powdered gelatin
  • 3 tbsp cold water
  • For the Berry Core:
  • 3/4 cup mixed berry puree
  • 2 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp powdered gelatin
  • 1 tbsp cold water
  • For the Glass 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 clear vanilla extract
  • 1 drop purple food coloring
  • 1 drop blue food coloring
  • For Garnish (optional):
  • Fresh berries
  • Lemon zest curls
  • Edible silver flakes

Instructions

  1. Bloom gelatin for the berry core in cold water for 5 minutes.
  2. Heat berry puree, sugar, and lemon juice until warm.
  3. Stir in the bloomed gelatin until dissolved.
  4. Pour into small silicone inserts and freeze until firm.
  5. Bloom gelatin for the cheesecake filling in cold water for 5 minutes.
  6. Beat cream cheese, sugar, berry puree, lemon juice, lemon zest, and vanilla until smooth.
  7. Warm a small portion of the cream and dissolve the gelatin, then mix into the cheesecake mixture.
  8. Whip the remaining cream to soft peaks and fold into the mixture.
  9. Fill sphere molds halfway with cheesecake filling.
  10. Place a frozen berry core in the center of each mold and cover with remaining filling.
  11. Freeze for at least 6 hours or until completely solid.
  12. Bloom gelatin for the glass glaze in cold water.
  13. Heat sugar, water, and condensed milk until steaming.
  14. Remove from heat and stir in the gelatin and white chocolate until smooth.
  15. Add vanilla extract and the food colorings, then blend until glossy and translucent.
  16. Cool the glaze to about 90°F (32°C).
  17. Unmold frozen cheesecake bombs and place on a wire rack.
  18. Pour the glass glaze evenly over each bomb until fully coated.
  19. Refrigerate for 30 minutes before serving.
  20. Garnish with fresh berries, lemon zest curls, and silver flakes.
  • Author: Chef Stella

Nutrition

  • Calories: 340
  • Sugar: 33 g
  • Fat: 18 g
  • Carbohydrates: 38 g
  • Protein: 4 g