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Pink Velvet Rose Cheesecake Spheres with Liquid Gold Drizzle

Ingredients

Scale
  • For the Pink Velvet Rose Cheesecake Spheres:
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tbsp rose water
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Pink food coloring, as needed
  • For the Liquid Gold Drizzle:
  • 1/4 cup honey
  • 2 tbsp sweetened condensed milk
  • 1 tbsp white chocolate, melted
  • 1/2 tsp edible gold luster dust
  • For the Rose Crumb Base:
  • 1 cup vanilla cookie crumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp dried edible rose petals, finely crushed
  • For Garnish (optional):
  • Dried rose petals
  • Edible gold flakes

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Combine cookie crumbs, melted butter, and crushed rose petals. Press into silicone sphere molds to create a thin base layer.
  3. Beat cream cheese, powdered sugar, rose water, and vanilla until smooth.
  4. Melt the bloomed gelatin and stir into the cream cheese mixture.
  5. Whip heavy cream to soft peaks and gently fold into the mixture.
  6. Add a few drops of pink food coloring and mix until evenly colored.
  7. Fill the sphere molds with the cheesecake mixture and smooth the tops.
  8. Freeze for at least 4 hours or until firm.
  9. In a small bowl, whisk together honey, condensed milk, melted white chocolate, and gold luster dust until smooth and glossy.
  10. Remove the spheres from the molds and place on a serving platter.
  11. Drizzle the liquid gold mixture over each sphere.
  12. Garnish with dried rose petals and edible gold flakes.
  13. Serve chilled.

Notes

Nutritional Info (per serving, serves 8)
Calories: 355
Protein: 4 g
Carbohydrates: 27 g
Fat: 25 g
Fiber: 0 g
Sugar: 22 g
Sodium: 145 mg

  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 22 g
  • Fat: 25 g
  • Carbohydrates: 27 g
  • Protein: 4 g