Description
Decadent bite-sized cheesecake balls infused with rose and vanilla, enrobed in a stunning gold mirror glaze. Perfect for an elegant dessert or special occasion.
Ingredients
Scale
For the Crust:
- 1 cup cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste
- 1/2 teaspoon rose water
- 1 cup white chocolate chips, melted
- 1/4 cup heavy cream
- 1 cup vanilla wafer crumbs
- 2 tablespoons unsalted butter, melted
- Edible gold dust for garnish
- For the gold mirror glaze: 1 cup white chocolate chips, 1/2 cup sweetened condensed milk, 2 tablespoons gelatin powder, 1/4 cup water, 1/2 cup granulated sugar, 1/2 cup glucose syrup, 1/2 cup water, 1 teaspoon vanilla extract, 2 tablespoons edible gold luster dust
Instructions
1. Prepare the Crust:
- Mix cream cheese, sugar, vanilla bean paste, and rose water until smooth. Fold in melted white chocolate and heavy cream. Chill for 2 hours.
- Combine vanilla wafer crumbs and melted butter. Press a small amount into each silicone bomb mold. Fill with cheesecake mixture, then press more crumbs on top. Freeze for 4 hours or until solid.
- For the glaze: Sprinkle gelatin over 1/4 cup water; let bloom. Heat sugar, glucose syrup, and 1/2 cup water to 225°F. Remove from heat; stir in bloomed gelatin. Pour over white chocolate and condensed milk; add vanilla and gold dust. Blend until smooth. Cool to 90°F before using.
- Remove frozen cheesecake bombs from molds. Place on a wire rack over a tray. Pour gold glaze over each bomb until fully covered. Tap to remove excess. Let set for 10 minutes.
- Transfer to serving plate and garnish with edible gold dust. Refrigerate until ready to serve.
Notes
You can customize the seasonings to taste. For a stronger rose flavor, add an extra 1/4 teaspoon rose water.