Velvet Blueberry Lemon Cheesecake Bombs with HiddenCream Center

Ingredients

For the Hidden Cream Center:

0.5 cup heavy cream

1 tbsp powdered sugar

0.5 tsp vanilla bean paste

0.5 tsp gelatin powder, bloomed in 1 tbsp water

For the Blueberry Lemon Cheesecake:

12 oz cream cheese, softened

0.5 cup fresh blueberry puree, strained

1 tbsp lemon zest

1 tbsp fresh lemon juice

0.5 cup granulated sugar

1.5 tsp gelatin powder, bloomed in 2 tbsp water

For the Glossy Mirror Glaze:

0.75 cup white chocolate chips

0.25 cup heavy cream

0.25 cup light corn syrup

2 tsp gelatin powder, bloomed in 2 tbsp water

Deep blue gel food coloring

For Garnish (optional):

Fresh blueberries

Edible silver leaf

Directions

Whip heavy cream, powdered sugar, and vanilla bean

paste until stiff peaks form. Incorporate the bloomed

gelatin. Pipe into small half-sphere molds and freeze

until solid.

Beat softened cream cheese and sugar in a large bowl

until smooth. Mix in the blueberry puree, lemon zest, and

lemon juice.

Gently melt the bloomed gelatin and fold it into the

blueberry cheesecake mixture until uniform.

Fill sphere-shaped silicone molds halfway with the

blueberry cheesecake. Press a frozen creamy center into

the center of each. Fill to the top with remaining

cheesecake and level the surface. Freeze for at least 6

hours.

For the glaze, combine heavy cream, corn syrup, and

sugar in a small saucepan and bring to a simmer. Stir in

the bloomed gelatin until dissolved.

Pour over white chocolate chips and stir until smooth.

Incorporate the blue food coloring to achieve a deep,

velvet-like color. Cool to 92°F.

Unmold the frozen cheesecake bombs onto a wire rack.

Pour the glaze over each, ensuring all sides are coated.

Let the glaze set for 10 minutes. Carefully transfer to a

serving plate and garnish with fresh blueberries and a

small piece of silver leaf. Thaw in the refrigerator for 2

hours before serving.