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Sapphire Blueberry Cheesecake Bombs with Crystal Mirror Shell

  • Yield: 8 1x

Ingredients

Scale
  • For the Sapphire Blueberry Cheesecake Bombs:
  • 1 1/4 cups fresh blueberries, pureed
  • 8 oz cream cheese, softened
  • 1 cup heavy cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • Blue gel food coloring, as needed
  • For the Blueberry Cream Center:
  • 1/2 cup blueberry preserves
  • 2 tbsp mascarpone cheese
  • 1 tbsp heavy cream
  • 1 tbsp powdered sugar
  • For the Crystal Mirror Shell:
  • 1 cup white chocolate, finely chopped
  • 1/2 cup sweetened condensed milk
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1/4 cup warm water
  • 1 tsp clear edible shimmer dust
  • For Garnish (optional):
  • Fresh blueberries
  • Edible crystal sugar
  • Silver leaf flakes

Instructions

  1. Mix gelatin and cold water in a small bowl and let bloom for 5 minutes.
  2. Beat cream cheese, powdered sugar, vanilla extract, and blueberry puree until smooth.
  3. Melt the bloomed gelatin and stir into the blueberry mixture.
  4. Add a few drops of blue gel food coloring to create a rich sapphire hue.
  5. Whip heavy cream to soft peaks and gently fold into the cheesecake mixture.
  6. Combine blueberry preserves, mascarpone cheese, heavy cream, and powdered sugar until smooth.
  7. Fill silicone sphere molds halfway with the blueberry cheesecake mixture.
  8. Add a spoonful of blueberry cream center into each mold.
  9. Cover with the remaining cheesecake mixture and smooth the tops.
  10. Freeze for at least 5 hours or until completely firm.
  11. Bloom gelatin for the mirror shell.
  12. Heat condensed milk and warm water, then stir in gelatin until dissolved.
  13. Pour over white chocolate and mix until smooth and glossy.
  14. Stir in clear shimmer dust and allow the glaze to cool to a pourable consistency.
  15. Unmold frozen bombs and place on a wire rack.
  16. Pour the crystal mirror shell evenly over each bomb.
  17. Allow the coating to set until smooth and glass-like.
  18. Garnish with fresh blueberries, edible crystal sugar, and silver leaf flakes.
  19. Serve chilled.
  • Author: Chef Stella

Nutrition

  • Calories: 355
  • Sugar: 27 g
  • Fat: 24 g
  • Carbohydrates: 31 g
  • Protein: 5 g