Mirror Glaze White Chocolate Cheesecake Recipes

MIRROR GLAZE

Steps:

• Bloom the gelatin by pouring 3 tablespoons of cool water into a small bowl and sprinkling the gelatin evenly over top. Allow the gelatin to sit until it has absorbed the water.
• Place the white chocolate, sweetened condensed milk and white food color into a medium heat-proof bowl.
• Combine the sugar, corn syrup and 1/4 cup of water in a small saucepan. Stir gently to ensure that the sugar is moistened. Heat the mixture over high heat until boiling and allow to boil for a minute or two until the syrup is clear. Remove the pot from the heat and stir in the bloomed gelatin. Pour the syrup and gelatin mixture into the bowl of chocolate and milk and allow to sit for 30 seconds before stirring until smooth.
• Use an immersion blender to emulsify the glaze, making sure that the head of the blender stays below the surface of the glaze. This will ensure your glaze doesn't become aerated. Pour the glaze through a fine sieve if there are any lumps or air bubbles.
• Color the glaze with powdered food colors by separating the desired amount of glaze into individual containers and stirring in the color. Mirror glaze should be poured when the temperature reaches 94 to 95 degrees F.

MIRROR GLAZE WHITE CHOCOLATE CHEESECAKE

Steps:

• Grease a 20cm (8in) springform cake tin with a little butter and line the bottom and sides with greaseproof paper. For really neat edges you can line the sides with food grade acetate.
• Put the biscuits in a food processor and blitz until powdered. Add the melted butter and mix together thoroughly.
• Pour the biscuits into your prepared tin and press down to create an even base. Chill in the fridge while you prepare the filling.
• Melt white chocolate in a heatproof bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth, take off the heat and set aside to cool.
• Put the vanilla seeds or paste, cream cheese and sugar in a bowl and beat together using a hand or stand mixer.
• Pour in the melted white chocolate and beat to combine.
• Fold in the whisked cream and pour into the prepared tin over the base.
• Level with a palette knife. Place cling film (plastic wrap) over the surface and chill in the fridge for 8 hours or overnight.
• The following day remove the cheesecake from the springform tin, peel off the greaseproof paper off the sides but keep the cake tin base on. Transfer to the freezer for two hours, or longer.
• Put the powdered gelatine in a small bowl and add the cold water. Allow it to 'bloom' - it will swell and become almost solid. Set aside.
• Put the sugar, corn syrup and water into a saucepan and heat until sugar dissolves.
• Take off the heat and stir in the gelatine.
• Add the condensed milk and vanilla extract and stir until smooth.
• Put the chopped chocolate into a bowl and pour the hot mixture over it. Allow it to sit for a couple of minutes then stir slowly using a balloon whisk. Start from the centre and increase your stirring motion outwards until the glaze is completely smooth.
• Add a small amount of your base colour into the glaze and stir until smooth. Adjust until you are happy with the colour.
• Pour a small amount of the glaze into three smaller bowls and tint each bowl a complementary darker colour (I used pink, orange and purple).
• Check your glaze has reached 32C/90F before using with a digital thermometer (usually will reach this temperature by the time you are done tinkering with the colour).
• Remove the cheesecake from the freezer and carefully remove the tin base and greaseproof paper. Place on wire rack set over a tray or tin to catch the excess glaze.
• Smooth the top of the cheesecake with a palette knife so it is as even and smooth as possible.
• Pour the base colour glaze over the entire cheesecake, allowing it to drip over the sides.
• Use a spoon to drizzle the contrasting glaze over the top to create and interesting pattern - work quickly before the glaze has a chance to set.
• Add a dusting of lustre powder or other decorations if you like. Leave the glaze to set and cheesecake to come to room temperature before serving.
• If you are not serving immediately, keep in the fridge until ready to slice.

MIRROR GLAZE RECIPE BY TASTY

Steps:

• Boil the water, sugar, and condensed milk in a pot for 1 minute, then remove from heat.
• Bloom the gelatin sheets in 8 cups (2 liters) of cold water for 5 minutes, then wring the gelatin sheets of excess water and mix into the sugar mixture.
• Pour the liquid over the chocolate, letting it sit for 2-3 minutes to allow the chocolate to soften.
• Using an immersion blender, carefully blend the chocolate and the liquid, making sure that you are not blending in air bubbles by lifting up the blender too high. It's okay to go slow, just make sure it's all blended with as little bubbles as possible, which will show up in the final product.
• Sieve the mix into a large jug or vertical container to remove any excess bubbles. If there are still bubbles, continue to sieve back and forth. A trick to remove air bubbles from the surface is to manually pop them with a toothpick or to press cling film into the surface and remove the bubbles.
• Separate the glaze into different containers and color them to your desire.
• We used red and white for this cake. Blend the coloring with the glaze until the color is distributed evenly, then cover each container with the cling film, pressing the film into the glaze to ensure that there is no skin when you are ready to use the glaze.
• When you are ready to use the glaze, make sure each one is around 90-96°F, then pour the colored glazes back into one container. Swirl them if you'd like, then glaze your cake!