Strawberry Cheesecake Lava Bombs with Melting VanillaCenter and Mirror Glaze

Ingredients

For the Melting Vanilla Center:

1/2 cup heavy cream

2 tbsp sweetened condensed milk

1 tsp vanilla bean paste

1/2 tsp cornstarch mixed with 1 tbsp cold water

For the Strawberry Cheesecake:

12 oz cream cheese, softened

1/2 cup strawberry puree, strained

1/3 cup granulated sugar

1 tbsp gelatin powder bloomed in 2 tbsp cold water

1/2 cup heavy cream, whipped to soft peaks

For the 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 red gel food coloring

For Garnish (optional):

1 fresh strawberry, quartered

Edible gold leaf

Directions

Prepare the center by heating heavy cream, condensed

milk, and vanilla in a saucepan. Whisk in the cornstarch

slurry and simmer for 1 minute until thickened to a

custard. Pour into mini sphere molds and freeze until

solid.

Beat cream cheese and sugar until smooth. Incorporate

strawberry puree. Melt the bloomed gelatin and stir into

the cheese mixture. Gently fold in the whipped cream.

Fill large sphere silicone molds halfway with strawberry

cheesecake. Press a frozen vanilla core into the center of

each. Fill to the top with remaining cheesecake, smooth

with a spatula, and freeze for 8 hours.

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

for 2 minutes. Remove from heat and stir in the bloomed

gelatin and red coloring. Pour over white chocolate chips

and whisk until glossy and smooth.

Once the glaze cools to 90 degrees Fahrenheit, unmold

the frozen bombs and place them on a wire rack. Pour

the glaze over each bomb until fully coated.

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

plate and refrigerate for 3 hours to ensure the vanilla

center melts into a liquid lava. Garnish with a strawberry

piece and gold leaf.