Print

Golden Peach Cheesecake Prism Bombs with Honey Mirror Glaze

Print Recipe

Indulgent frozen cheesecake prisms with a honey cream center, enrobed in a glossy honey mirror glaze and finished with gold leaf.

Ingredients

Scale
  • For the Peach Cheesecake Filling:
  • 16 oz (450 g) cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla bean paste
  • 3/4 cup peach purée
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 cup heavy cream, whipped to soft peaks
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • For the Honey Cream Center:
  • 1/2 cup mascarpone cheese
  • 2 tbsp heavy cream
  • 2 tbsp honey
  • 1/2 tsp vanilla extract
  • For the Honey Mirror Glaze:
  • 1/2 cup sweetened condensed milk
  • 1/4 cup water
  • 2 tsp unflavored gelatin
  • 2 tbsp cold water
  • 7 oz (200 g) white chocolate, finely chopped
  • 2 tbsp honey
  • 1 tsp light corn syrup
  • Golden yellow gel food coloring
  • 1/2 tsp edible gold luster dust
  • For Garnish (optional):
  • Fresh peach slices
  • White chocolate curls
  • Edible gold leaf

Instructions

  1. 1. Whisk together the mascarpone, heavy cream, honey, and vanilla until smooth. Spoon into small silicone molds and freeze until firm.
  2. 2. Bloom the gelatin for the cheesecake filling in the cold water for 5 minutes.
  3. 3. Warm 2 tablespoons of the peach purée and dissolve the bloomed gelatin into it.
  4. 4. Beat the cream cheese, powdered sugar, vanilla bean paste, remaining peach purée, lemon juice, and lemon zest until smooth.
  5. 5. Stir the gelatin mixture into the cheesecake filling, then gently fold in the whipped cream until light and airy.
  6. 6. Fill prism-shaped silicone molds halfway with the cheesecake mixture. Place a frozen honey cream center into each mold and cover with the remaining filling. Smooth the tops and freeze for at least 6 hours or until completely firm.
  7. 7. Bloom the gelatin for the mirror glaze in the cold water for 5 minutes.
  8. 8. Heat the condensed milk and water until steaming. Stir in the gelatin until dissolved.
  9. 9. Pour the hot mixture over the white chocolate. Add the honey and corn syrup, then stir until smooth. Mix in the golden food coloring and edible gold luster dust. Cool the glaze to about 90°F (32°C).
  10. 10. Remove the frozen cheesecake bombs from the molds and place them on a wire rack over a baking tray. Pour the honey mirror glaze evenly over each prism until fully coated.
  11. 11. Refrigerate for 20–30 minutes before serving.
  12. 12. Garnish with fresh peach slices, white chocolate curls, and edible gold leaf.

Nutrition

Find it online: https://cheerychop.com/golden-peach-cheesecake-prism-bombs/