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Ruby Cherry Cheesecake Spheres with Hidden Cream Burst Center

Decadent cherry cheesecake spheres with a surprise cream center, coated in a ruby mirror glaze.

  • Yield: 8 1x

Ingredients

Scale
  • For the Cherry Cheesecake Mousse:
  • 2 cups cherry puree
  • 8 oz cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 cup heavy cream
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • For the Hidden Cream Burst Center:
  • 1/2 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 4 oz mascarpone cheese
  • For the Vanilla Sponge Base:
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/4 cup milk
  • For the Ruby Mirror Glaze:
  • 1 cup white chocolate, finely chopped
  • 1/3 cup sweetened condensed milk
  • 1/4 cup water
  • 1/2 cup granulated sugar
  • 2 tsp powdered gelatin
  • 2 tbsp cold water
  • Red food coloring, as needed
  • Edible ruby shimmer dust, as needed
  • For Garnish (optional):
  • Fresh cherries
  • White chocolate curls

Instructions

  1. Preheat oven to 350°F (175°C) and line a small baking pan.
  2. Whisk together flour, baking powder, and salt.
  3. Beat butter and sugar until fluffy.
  4. Add egg and vanilla extract.
  5. Alternate adding dry ingredients and milk until smooth.
  6. Bake for 18–20 minutes. Cool completely and cut into small circles.
  7. Beat mascarpone, powdered sugar, vanilla, and heavy cream until thick.
  8. Pipe small portions onto a tray and freeze until firm.
  9. Bloom gelatin in cold water for the mousse.
  10. Beat cream cheese until smooth.
  11. Heat cherry puree, sugar, and lemon juice until warm and stir in gelatin until dissolved.
  12. Combine with cream cheese and cool slightly.
  13. Whip heavy cream to soft peaks and fold into the cherry mixture.
  14. Fill sphere molds halfway with mousse.
  15. Place a frozen cream center inside each sphere and cover with more mousse.
  16. Add sponge circles and freeze until fully set, about 4 hours.
  17. Bloom gelatin in cold water for the glaze.
  18. Heat water, sugar, and condensed milk until smooth.
  19. Remove from heat and stir in gelatin.
  20. Pour over white chocolate and mix until glossy.
  21. Add red food coloring and ruby shimmer dust.
  22. Cool glaze to a pourable consistency.
  23. Unmold frozen spheres and place on a wire rack.
  24. Pour glaze evenly over each sphere until fully coated.
  25. Allow glaze to set for 10–15 minutes.
  26. Garnish with fresh cherries and white chocolate curls before serving.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 35 g
  • Fat: 22 g
  • Carbohydrates: 44 g
  • Protein: 6 g