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Velvet Vanilla Rose Cheesecake Bombs with Gold Glaze

A luxurious dessert featuring a delicate vanilla rose cheesecake filling wrapped in a soft floral shell and finished with a shimmering gold glaze.

  • Yield: 6 1x

Ingredients

Scale
  • For the Velvet Rose Shell:
  • 2 cups whole milk
  • 1 cup water
  • 3/4 cup granulated sugar
  • 2 1/2 tsp agar-agar powder
  • 1 tsp vanilla extract
  • 1 tsp rose water
  • 1/4 tsp salt
  • A few drops soft pink food coloring (optional)
  • For the Vanilla Rose Cheesecake Filling:
  • 8 oz cream cheese, softened
  • 1/2 cup mascarpone cheese
  • 1/2 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp rose water
  • For the Gold Glaze:
  • 1/3 cup white chocolate, finely chopped
  • 2 tbsp heavy cream
  • 2 tbsp honey
  • 1 tbsp water
  • 1/2 tsp vanilla extract
  • Edible gold luster dust
  • For Garnish (optional):
  • Edible rose petals
  • White chocolate curls
  • Gold leaf flakes
  • Edible pearl dust

Instructions

  1. Combine whole milk, water, sugar, agar-agar powder, vanilla extract, rose water, salt, and optional pink 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, mascarpone cheese, heavy whipping cream, powdered sugar, vanilla bean paste, and rose water until smooth, fluffy, and airy. Transfer to a piping bag.
  4. Pipe a generous amount of cheesecake filling into the center of each partially set shell. Cover with the remaining rose mixture and refrigerate until fully set and firm.
  5. Carefully unmold the bombs onto a chilled serving platter.
  6. Warm white chocolate, heavy cream, honey, water, and vanilla extract until smooth and glossy. Stir in edible gold luster dust until shimmering. Allow to cool slightly while remaining pourable.
  7. Brush or drizzle the gold glaze over each bomb, creating a luxurious golden sheen.
  8. Garnish with edible rose petals, white chocolate curls, gold leaf flakes, and pearl dust.
  9. Serve thoroughly chilled for a silky vanilla rose cheesecake center wrapped in a delicate floral shell with an elegant golden finish.
  • Author: Chef Stella
  • Method: Dessert

Nutrition

  • Calories: 320
  • Sugar: 30g
  • Fat: 18g
  • Carbohydrates: 35g
  • Protein: 4g