Ruby Strawberry Cheesecake Crack Bombs with Crispy Shell Reveal

 

Ingredients

For the Strawberry Liquid Core:

1/2 cup fresh strawberry puree, strained

1 tbsp lemon juice

1 tbsp granulated sugar

1/2 tsp cornstarch (dissolved in 1 tsp water)

For the Cheesecake Filling:

1 cup cream cheese, softened

1/4 cup heavy cream

3 tbsp powdered sugar

1/2 tsp vanilla bean paste

1/2 cup crushed digestive biscuits (for the base)

For the Ruby Crack Shell:

1 cup Ruby chocolate callets (naturally pink)

2 tbsp cocoa butter

1/4 tsp red pitaya powder (for color intensity)

For Garnish:

Freeze-dried strawberry dust

Tiny edible flowers or micro-mint

Directions

Prepare the Liquid Core: In a small saucepan, combine

strawberry puree, lemon juice, and sugar. Bring to a

simmer. Whisk in the cornstarch slurry and cook for 1

minute until thickened. Pour into mini sphere silicone

molds and freeze for 3 hours until solid.

Make the Cheesecake: Beat the cream cheese, heavy

cream, powdered sugar, and vanilla until smooth and

airy.

Assemble the Bombs: Fill medium semi-sphere silicone

molds halfway with the cheesecake mixture. Press one

frozen strawberry core into the center of each. Cover with

remaining cheesecake mixture and sprinkle a layer of

crushed biscuits on top, pressing gently to adhere. Freeze

for at least 5 hours.

Prepare the Ruby Shell: Melt the Ruby chocolate and

cocoa butter together over a double boiler or in short

bursts in the microwave. Stir in the pitaya powder until

the color is a vibrant, deep ruby.

The Dip: Unmold the frozen cheesecake spheres. Using a

toothpick or skewer, dip each frozen bomb into the

melted Ruby chocolate. The cold temperature will cause

the shell to snap-set almost instantly.

The Reveal: Let the bombs rest in the refrigerator for 30

minutes to allow the inner core to liquefy.

Garnish: Dust with freeze-dried strawberry powder and

top with a micro-flower. When cracked with a spoon, the

ruby shell should shatter to reveal the liquid strawberry

center.