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 Cookie Base:
- 1 cup vanilla cookie crumbs
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- For the Gold Glaze:
- 1 cup white chocolate, finely chopped
- 1/4 cup heavy cream
- 1 tbsp edible gold luster dust
- 1 tsp light corn syrup
- For Garnish (optional):
- Dried rose petals
- Edible gold flakes
Instructions
- Combine the cookie crumbs, melted butter, and sugar in a bowl.
- Press the mixture into silicone half-sphere molds to create a thin base layer.
- Bloom the gelatin in cold water for 5 minutes.
- Beat the cream cheese, sugar, vanilla extract, and rose water until smooth.
- Melt the bloomed gelatin and mix into the cream cheese mixture.
- Whip the heavy cream to soft peaks and fold into the cheesecake mixture.
- Fill the molds over the cookie base and freeze for at least 4 hours until firm.
- Remove the frozen cheesecake halves and join two halves together to form round bombs.
- Heat the heavy cream until warm and pour over the white chocolate.
- Stir until smooth, then mix in the corn syrup and edible gold luster dust.
- Allow the glaze to cool slightly until pourable.
- Place the frozen cheesecake bombs on a wire rack.
- Pour the gold glaze evenly over each bomb, coating completely.
- Garnish with dried rose petals and edible gold flakes.
- Refrigerate for 30 minutes before serving.
Nutrition
- Calories: 395
- Sugar: 24 g
- Fat: 29 g
- Carbohydrates: 28 g
- Protein: 6 g