Strawberry Caramel Cheesecake Explosion Bombs

 

Ingredients

1 cup graham cracker crumbs

1/4 cup raw walnut halves, toasted and very finely

crushed

3 tbsp unsalted butter, melted

1/2 tsp ground ginger

1/4 tsp kosher salt

1 cup Greek yogurt, plain

1/2 cup whole milk ricotta cheese

4 oz cream cheese, softened

1/4 cup clover honey

1 tbsp fresh lemon juice

1 tsp lemon zest

1/2 tsp vanilla bean paste

1 cup fresh strawberries, finely diced

1/4 cup clover honey

1 tbsp hot honey

1 tbsp balsamic vinegar

1/2 tsp ground cinnamon

1/2 cup caramel sauce (salted)

2 tbsp heavy cream

1/4 cup fresh strawberries, mashed and strained

1/2 tsp ground ginger

1/4 cup fresh pomegranate seeds

1/4 cup fresh mint, finely chiffonaded

1/2 tsp dried edible marigold petals

1/4 red onion, shaved very thin (soaked in ice water)

1/2 tsp flaky sea salt

Directions

In a medium bowl, combine the graham cracker crumbs,

melted butter, crushed walnuts, ground ginger, and salt;

stir until the mixture resembles damp sand.

Press 1.5 tablespoons of the crumble mixture into the

bottom of 6 silicone semi-sphere molds, packing it firmly;

chill in the freezer for 20 minutes.

In a food processor or using a hand mixer, blend the

Greek yogurt, ricotta, softened cream cheese, 1/4 cup

clover honey, lemon juice, lemon zest, and vanilla until

the cheesecake mousse is light, airy, and completely

smooth.

To make the strawberry "explosion" core, combine the

diced strawberries, 1/4 cup clover honey, hot honey,

balsamic vinegar, and cinnamon in a small saucepan

over medium heat.

Simmer for 8 to 10 minutes until the berries burst and the

liquid reduces to a thick, syrupy compote; remove from

heat and let cool completely.

Spoon the cheesecake mousse into the molds over the

chilled crusts, leaving a small well in the center of the

mousse.

Fill each well with a teaspoon of the cooled strawberry

compote, then top with more mousse to seal the center,

smoothing the surface with an offset spatula.

Place the molds in the freezer for at least 4 hours, or until

the domes are frozen solid.

For the caramel mirror glaze, whisk together the salted

caramel sauce, heavy cream, strained strawberry puree,

and ginger in a microwave-safe bowl; heat in 20-second

intervals until glossy and fluid.

Carefully unmold the frozen cheesecake bombs onto a

wire rack and pour the warm strawberry-caramel glaze

over each dome in a single, steady motion; garnish with

fresh pomegranate seeds, mint chiffonade, marigold

petals, a few translucent strands of red onion, and a

pinch of flaky sea salt.