Golden Citrus Cheesecake Bombs with Hidden VanillaFilling

Ingredients

For the Vanilla Filling:

0.5 cup heavy cream

1 tbsp powdered sugar

1 tsp vanilla bean paste

For the Citrus Cheesecake:

12 oz cream cheese, softened

0.5 cup granulated sugar

1 tbsp orange zest

1 tbsp lemon zest

1 tbsp fresh orange juice

1.5 tsp gelatin powder, bloomed in 2 tbsp water

For the Golden Mirror Glaze:

0.75 cup white chocolate chips

0.25 cup sweetened condensed milk

0.25 cup water

0.5 cup granulated sugar

2 tsp gelatin powder, bloomed in 2 tbsp water

Yellow and orange gel food coloring

For Garnish (optional):

Candied orange peel

Edible gold flakes

Directions

Prepare the filling by whipping heavy cream, powdered

sugar, and vanilla bean paste until stiff peaks form. Pipe

small spheres onto a parchment-lined tray and freeze

until solid.

In a large bowl, beat the softened cream cheese and

sugar until light and fluffy. Mix in the orange zest, lemon

zest, and orange juice.

Gently melt the bloomed gelatin and fold it into the

cheesecake mixture until smooth.

Fill sphere silicone molds halfway with the citrus

cheesecake. Press a frozen vanilla core into the center of

each. Cover with remaining cheesecake mixture and level

the tops. Freeze for at least 6 hours.

For the glaze, combine water, sugar, and condensed milk

in a saucepan and bring to a simmer. Remove from heat

and stir in the bloomed gelatin until dissolved.

Pour the hot liquid over the white chocolate chips. Let sit

for 1 minute, then blend or whisk until smooth. Add food

coloring to achieve a vibrant golden hue. Cool glaze to

92°F.

Unmold the frozen cheesecake bombs onto a wire rack.

Pour the golden glaze over each sphere until fully coated.

Let the glaze set, then garnish with candied peel and gold

flakes. Refrigerate for 2 hours to thaw before serving.