Are you feeling like creating something truly spectacular to impress your guests? I have just the recipe for you… this mirror glaze white chocolate and raspberry cheesecake is a real showstopper but actually perfectly easy to achieve.
This show-stopping mirror glaze white chocolate cheesecake is bound to really impress. Creamy, smooth, rich and decadent cheesecake worthy of any occasion.
I have used Silikomarts BATTICUORE heart mould for this cheesecake. It gives the perfect finish to your spectacular cheesecake. I was rather worried about using a silicone mould as I’ve had bad experiences with previous silicone brands previously however I have to say this mould was so easy to use let alone producing a show stopper dessert.
This cheesecake is an eye-catching no-bake dessert. Make sure the cheesecake has a chance to chill overnight before being glazed.
Mirror glaze is actually very easy to make. You can make up a batch from the recipe below and go for a simple yet elegant covering.
No-bake cheesecakes are one of the easiest desserts in the world, provided you remember the chilling time which is rather essential in this recipe. The mirror glaze looks very impressive – especially when you first pour it on. Take a look below.
- 250g ginger biscuits
- 125g softened butter
- 200g white chocolate
- 320g full fat cream cheese
- 50g caster sugar
- 300g double cream
- 1 lemon for juice and zest
- 2 gelatine sheets
- 250g fresh raspberries
- 100g caster sugar
- justice of 1 lemon
- 4 gelatine sheets
- 150g coster sugar
- 75g water
- 150g glucose
- 150g white chocolate chips
- 11g (2 1/2 sheets) gelatine
- 100g sweetened condensed milk
- gel food colouring of your choice (Americolour is my favourite)
- Crumble or blitz the biscuits and combine with the softened butter. Roll the dough out between two sheets of baking paper and then cut out a heart shape a little smaller then the size of the BATTICUORE heart mould base. Let it set in the freezer for 30mins.
- Melt the gelatine in the lemon juice for 30 seconds in a microwave. Add it to the cream cheese. Mix the sugar and cream cheese with the lemon zest. Whip 200g of the double cream and set the remaining 100g to the side. To make the ganache heat the remanning 100g of double cream in the microwave for a minute and then add the chocolate to the hot cream. Leave to stand for a few minutes before storing so the chocolate and cream are well mixed together. once the gauche has cooled mix its with the cream cheese mixture.
- Heat the raspberries, sugar and lemon juice in a pan. Remove from the flame once it comes tot he boil and then add the re-hydrated gelatine. Pour on a large baking tray thats covered in cling film and place in the freezer for 30mins. Remove and cut a heart shape in the middle of the jelly just a bit smaller than the mould. Let it set for 2 hours.
- Pour half the cheesecake mixture into the mould. Then insert the raspberry jelly layer and top with the remanning cheesecake mixture. place the heart shaped biscuit on top and gently press down. Place in the freezer for at least 8 hours.
- In a small jug place the warm water, sugar and glucose. Bring to the boil and pour over the white chocolate chips. Add the re-hydrated and squeezed gelatine. Mix with a spatula. Add the gel food colouring of your choice and the condensed milk. Mix n a blender to remove any lumps. Remove the cheesecake from the freezer. Remove it from the mould and place it on an upside-down bowl, elevated from the work surface. This will allow the excess glaze to drip off. Glad the cheesecake with the mirror glaze once it reaches 30C (86F). Allow the excess to drip off and place onto a plate.
- This should be made a day ahead due to it having to be in the freezer for up to 8 hours.
- You will need a sugar thermometer to test the temperature of the glaze before pouring it.