Midnight Citrus Cheesecake Bombs with Crystal MirrorFinish

Ingredients

For the Citrus Cheesecake:

12 oz cream cheese, softened

1/2 cup granulated sugar

1 tbsp orange zest

1 tbsp lemon zest

1/2 cup heavy cream, whipped to stiff peaks

1 tbsp fresh orange juice

For the Midnight Core:

1/2 cup blueberry puree, strained

1 tbsp granulated sugar

1/2 tsp lemon juice

1/2 tsp cornstarch

For the Crystal Mirror Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

1 tbsp unflavored gelatin powder

2 drops deep navy gel food coloring

1/4 tsp edible silver luster dust

For Garnish (optional):

Clear rock candy fragments

Edible silver leaf

Directions

Simmer blueberry puree, sugar, and lemon juice in a

small pan. Whisk in cornstarch and cook until thickened.

Pipe into small sphere inserts and freeze for 2 hours.

Beat cream cheese, sugar, and citrus zests until smooth.

Stir in orange juice.

Gently fold the whipped heavy cream into the citrus

mixture until light and airy.

Fill silicone sphere molds halfway with the cheesecake

mixture. Press a frozen midnight blueberry core into the

center of each.

Fill the remainder of the molds with cheesecake, smooth

the tops, and freeze for at least 6 hours.

For the glaze, simmer water, sugar, and condensed milk.

Remove from heat and whisk in gelatin, white chocolate,

and navy food coloring until smooth.

Stir in the silver luster dust to create a galactic swirl. Let

the glaze cool to 90°F.

Unmold the frozen bombs onto a wire rack. Pour the

midnight glaze over each sphere until fully coated.

While the glaze is still slightly tacky, press clear rock

candy fragments around the base to create the crystal

finish. Garnish with silver leaf.