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Rose Gold Raspberry Cheesecake Bombs

A luxurious berry cheesecake dessert with a radiant gemstone appearance.

  • Yield: 6 1x

Ingredients

Scale
  • For the Rose Gold Raspberry Shell:
  • 2 cups raspberry puree, strained
  • 1 cup raspberry juice
  • 1 1/2 cups water
  • 3/4 cup granulated sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tbsp fresh lemon juice
  • 1/4 tsp salt
  • A few drops rose-gold food coloring (optional)
  • For the Raspberry Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 2 tbsp raspberry puree
  • 1 tsp vanilla bean paste
  • For the Rose Gold Crystal Glaze:
  • 1/4 cup raspberry preserves
  • 2 tbsp honey
  • 1 tbsp water
  • 1 tsp lemon juice
  • Edible rose-gold luster dust (optional)
  • For Garnish (optional):
  • Fresh raspberries
  • White chocolate curls
  • Edible rose-gold flakes
  • Edible pearl dust

Instructions

  1. Combine raspberry puree, raspberry juice, water, sugar, agar-agar powder, lemon juice, salt, and optional rose-gold coloring in a saucepan. Heat while stirring until fully dissolved and bring to a gentle simmer.
  2. Pour the mixture into sphere-shaped silicone molds, coating the sides and filling each cavity halfway. Refrigerate until partially set.
  3. Whip cream cheese, heavy whipping cream, powdered sugar, raspberry puree, and vanilla bean paste until smooth, creamy, and fluffy. Transfer to a piping bag.
  4. Pipe a generous amount of raspberry cheesecake filling into the center of each partially set shell. Cover with the remaining raspberry mixture and refrigerate until fully set and firm.
  5. Carefully unmold the cheesecake bombs onto a chilled serving platter.
  6. Warm raspberry preserves, honey, water, and lemon juice until smooth and glossy. Stir in a small amount of edible rose-gold luster dust if desired. Allow to cool slightly while remaining pourable.
  7. Brush or drizzle the crystal glaze over each bomb to create a shimmering rose-gold jewel finish.
  8. Garnish with fresh raspberries, white chocolate curls, edible rose-gold flakes, and a light dusting of pearl dust.
  9. Serve thoroughly chilled for a luxurious berry cheesecake dessert with a radiant gemstone appearance.
  • Author: Chef Stella

Nutrition

  • Calories: 305
  • Sugar: 34g
  • Fat: 16g
  • Carbohydrates: 39g
  • Protein: 4g