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Velvet Vanilla Rose Cheesecake Bombs with Gold Mirror Glaze

A decadent dessert featuring creamy rose-infused cheesecake bombs with a crunchy biscuit base and a stunning gold mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Cheesecake Bombs:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp rose water
  • 1 cup heavy whipping cream
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Biscuit Base:
  • 1 cup graham cracker crumbs
  • 3 tbsp unsalted butter, melted
  • 1 tbsp granulated sugar
  • For the Gold Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/2 cup white chocolate, finely chopped
  • 1 tbsp unflavored gelatin
  • 1/4 cup cold water
  • 1/3 cup water
  • 3/4 cup granulated sugar
  • 1 tbsp edible gold luster dust
  • For Garnish (optional):
  • Dried rose petals
  • Edible gold flakes

Instructions

  1. Combine the graham cracker crumbs, melted butter, and sugar in a bowl.
  2. Press the mixture into silicone half-sphere molds and chill for 15 minutes.
  3. Bloom the gelatin with cold water and let stand for 5 minutes.
  4. Beat the cream cheese, sugar, vanilla extract, and rose water until smooth.
  5. Warm the gelatin until dissolved and mix into the cream cheese mixture.
  6. Whip the heavy cream to soft peaks and fold into the cheesecake mixture.
  7. Fill the molds over the biscuit base and freeze for at least 4 hours until firm.
  8. Bloom the gelatin for the glaze in cold water.
  9. Heat the water and sugar in a saucepan until dissolved.
  10. Remove from heat and stir in the condensed milk and bloomed gelatin.
  11. Pour over the white chocolate and blend until smooth.
  12. Mix in the edible gold luster dust and cool the glaze to a pourable consistency.
  13. Remove the frozen cheesecake bombs from the molds and place on a wire rack.
  14. Pour the gold mirror glaze evenly over each bomb.
  15. Garnish with dried rose petals and edible gold flakes.
  16. Refrigerate for 30 minutes before serving.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 410
  • Sugar: 26 g
  • Fat: 30 g
  • Carbohydrates: 30 g
  • Protein: 6 g