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Velvet Vanilla Rose Cheesecake Bombs with Gold Mirror Glaze

  • Yield: 8 1x

Ingredients

Scale
  • For the Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 1 tsp rose water
  • 1/2 cup heavy cream, whipped to soft peaks
  • 1 tsp lemon juice
  • For the Cookie Crust:
  • 1 1/2 cups vanilla cookie crumbs
  • 5 tbsp unsalted butter, melted
  • Pinch of sea salt
  • For the Gold Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 1 cup white chocolate, finely chopped
  • Gold edible food coloring, as needed
  • 1 tsp light corn syrup
  • For Garnish (optional):
  • Dried edible rose petals
  • Edible gold leaf
  • Tiny fresh mint leaves

Instructions

  1. 1. Combine the vanilla cookie crumbs, melted butter, and sea salt until evenly moistened.
  2. 2. Press the crumb mixture into the bottoms of silicone half-sphere molds to form a thin crust. Chill for 15 minutes.
  3. 3. Beat the cream cheese, powdered sugar, vanilla bean paste, rose water, and lemon juice until smooth.
  4. 4. Fold the whipped cream gently into the cheesecake mixture until light and fluffy.
  5. 5. Fill the molds with the cheesecake mixture, smoothing the tops. Freeze for at least 6 hours or until completely firm.
  6. 6. Bloom the gelatin in the cold water for 5 minutes.
  7. 7. Heat the condensed milk and water until warm, then stir in the bloomed gelatin until dissolved.
  8. 8. Pour the hot mixture over the white chocolate and let stand for 1 minute. Stir until smooth, then mix in the corn syrup and gold edible food coloring. Cool the glaze to about 90°F (32°C).
  9. 9. Remove the frozen cheesecake bombs from the molds and place them on a wire rack over a tray.
  10. 10. Pour the gold mirror glaze evenly over each cheesecake bomb, allowing the excess to drip away.
  11. 11. Transfer to serving plates and garnish with edible rose petals, edible gold leaf, and tiny mint leaves.
  12. 12. Refrigerate for 20–30 minutes before serving for the best texture.
  • Author: Chef Stella

Nutrition

  • Calories: 390
  • Sugar: 24 g
  • Fat: 28 g
  • Carbohydrates: 31 g
  • Protein: 6 g