Caramel Gold Cheesecake Bombs with Molten Center

Ingredients

For the Cheesecake Shell:

8 oz cream cheese, softened

1/4 cup powdered sugar

1/2 tsp vanilla bean paste

1/2 cup heavy cream, whipped to stiff peaks

For the Molten Caramel Center:

1/3 cup salted caramel sauce

1 tbsp heavy cream

1 pinch sea salt

For the Golden Mirror Glaze:

1/2 cup granulated sugar

1/3 cup sweetened condensed milk

1/2 cup white chocolate chips

1 tsp gelatin powder bloomed in 2 tbsp water

1/4 tsp gold edible luster dust

For Garnish (optional):

Toffee bits

Flaky sea salt

Directions

Whisk the salted caramel sauce with 1 tablespoon of

heavy cream and sea salt. Pour into small sphere

silicone inserts and freeze for at least 2 hours until solid.

In a large bowl, beat the cream cheese, powdered sugar,

and vanilla until light and fluffy.

Gently fold the whipped heavy cream into the cream

cheese mixture until smooth.

Fill semi-sphere silicone molds halfway with the

cheesecake mixture.

Press one frozen caramel core into the center of each

mold and cover with the remaining cheesecake mixture,

smoothing the tops.

Freeze the molds for at least 6 hours until completely

firm.

To make the glaze, simmer sugar, condensed milk, and

1/4 cup water in a small saucepan.

Remove from heat and stir in the bloomed gelatin, white

chocolate chips, and gold luster dust until glossy.

Blend with an immersion blender and strain. Let the

glaze cool to 90°F.

Unmold the frozen bombs onto a wire rack and pour the

golden glaze over each until fully coated.

Refrigerate for 1 hour to allow the center to return to a

molten state before serving.