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Crispy Cotton Candy Cheesecake Bombs

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Delightful cheesecake balls coated in a crispy panko shell, infused with the whimsical flavor of cotton candy.

Ingredients

Scale
  • 8 oz full-fat cream cheese
  • 1/2 cup granulated sugar
  • 1/4 cup powdered sugar
  • 1 tsp cotton candy extract
  • Gel food coloring (pink and blue recommended)
  • 2 large eggs
  • 1 cup panko breadcrumbs
  • All-purpose flour (for dusting)
  • Neutral oil for frying (canola, vegetable, or sunflower)
  • Optional garnish: powdered sugar, cotton candy, sprinkles

Instructions

  1. Creaming the Cheese: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
  2. Sweetening It Up: Gradually add the granulated sugar, continuing to beat until everything is fully incorporated and the mixture is light and fluffy.
  3. Adding Flavor and Color: Stir in the cotton candy extract, followed by a few drops of gel food coloring (pink and blue lend a fun, vibrant look).
  4. Letting It Chill: Cover the bowl with plastic wrap and refrigerate the cheesecake mixture for at least 2 hours, or ideally, overnight.
  5. Forming the Bombs: Scoop out small portions of the cheesecake mixture (about 1 tablespoon per bomb) and roll each portion into a smooth ball. Place the formed bombs on a parchment-lined baking sheet.
  6. Freezing Time: Transfer the baking sheet to the freezer and freeze for at least 1 hour, or until the bombs are very firm.
  7. Setting Up the Breading Station: Prepare your breading station with three shallow dishes: one with all-purpose flour, one with whisked eggs, and one with panko breadcrumbs.
  8. Breading the Bombs: Dredge each frozen bomb first in the flour, then dip it into the egg wash, and finally roll it in the panko breadcrumbs. Return the coated bombs to the baking sheet and freeze for another 30 minutes.
  9. Frying for Crunch: In a deep pot, heat about 2-3 inches of neutral oil to 350°F (175°C). Carefully drop 3-4 frozen, coated bombs into the hot oil and fry for 2-3 minutes until golden brown and crispy.
  10. Draining and Garnishing: Remove the bombs from the oil and transfer them to a plate lined with paper towels to drain excess oil. Dust with powdered sugar and add cotton candy before serving.

Notes

Ensure cream cheese is at room temperature for a smoother texture. Don’t rush the freezing time for the perfect crispy shell.

Nutrition

Find it online: https://tashirecipez.com/crispy-cotton-candy-cheesecake-bombs-recipe/

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