Ruby Cherry Cheesecake Spheres with Hidden CreamBurst Center

Ingredients

For the Hidden Cream Center:

1/2 cup heavy cream

1 tbsp powdered sugar

1/2 tsp vanilla bean paste

1/4 tsp xanthan gum (optional, for stability)

For the Cherry Cheesecake:

12 oz cream cheese, softened

1/3 cup granulated sugar

1/2 cup dark cherry puree, strained

1 tbsp lemon juice

1 tbsp gelatin powder bloomed in 2 tbsp cold water

1/2 cup heavy cream, whipped to stiff peaks

For the Ruby Mirror Glaze:

1 cup white chocolate chips

1/2 cup sweetened condensed milk

1/2 cup granulated sugar

1/4 cup water

1 tbsp gelatin powder bloomed in 1/4 cup water

2 drops deep red gel food coloring

For Garnish (optional):

4 fresh cherries, pitted and halved

1 tbsp crushed graham crackers

Directions

Whisk heavy cream, powdered sugar, vanilla, and

xanthan gum until thick and creamy. Pipe into mini

hemisphere molds and freeze until completely solid.

Beat cream cheese and sugar until light. Mix in cherry

puree and lemon juice. Melt the bloomed gelatin in the

microwave for 10 seconds and stir into the mixture. Fold

in the whipped cream.

Fill sphere silicone molds halfway with cherry

cheesecake. Press two frozen cream hemispheres

together to form a ball and place in the center. Top with

more cheesecake mixture, smooth, and freeze for 8

hours.

Simmer sugar, water, and condensed milk in a small pot.

Remove from heat, stir in bloomed gelatin and red

coloring. Pour over white chocolate chips and whisk until

the glaze is glossy and smooth.

Wait for the glaze to reach 91 degrees Fahrenheit.

Unmold the frozen spheres and place on a wire cooling

rack over a tray. Pour glaze over each sphere until fully

coated.

Let the spheres set for 15 minutes. Transfer to a serving

dish and refrigerate for 3 hours to allow the center to

become a liquid cream burst. Garnish with fresh cherries

and graham cracker crumbs.