Make this show-stopping Mirror Glaze Cheesecake when you really want to impress! A simple no bake white chocolate cheesecake is transformed with a topping of colourful mirror glaze.
Check out How to Mirror Glaze a Cake post!
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Are you feeling like creating something truly spectacular to impress your mum this Mother’s Day?
I have just the recipe for you… this mirror glaze white chocolate cheesecake is a real showstopper but actually perfectly easy to achieve. And just to prove my point I even made a video to walk you through it 😉
WHAT IS A MIRROR GLAZE?
A mirror glaze is a shiny glaze that’s poured over desserts to give them a stunning glossy and mirror-like sheen. It is usually made with white chocolate, condensed milk and gelatine.
Mirror glaze is tinted using gel food colouring – when poured over the dessert it creates a beautiful marbled effect.
Not all desserts are suitable for mirror glaze – it is best for mousse cakes, entremets and cheesecakes.
In this recipe I have used a white chocolate cheesecake as the base for my mirror glaze dessert. No-bake cheesecakes are one of the easiest desserts in the world, provided you build the chilling time – which is essential – into your recipe.
They are best made the day before you want to serve them so that they can firm up in the fridge overnight.
Mirror Glaze Ingredients
- Sugar, water and glucose (or corn syrup)
- Powdered gelatine
- Sweetened condensed milk
- White chocolate – ideally good quality white chocolate chips or a bar cut into very small pieces
- Food coloring in a variety of strong tints – my favourite brand is Americolor
- White Lustre powder (Sugarflair is my preferred brand)
The glaze is tinted an overall base colour and then divided into smaller bowls which are tinted in contrasting colours. Then you basically can unleash your inner painter and go wild – the colours will bleed together to create the most amazing effect.
ESSENTIAL TOOLS FOR PERFECT MIRROR GLAZE
- Digital Thermometer
- Digital scales – I use a scale for all my bakes but it is especially useful for mastering tricky skills like macarons or mirror cakes
- Measuring spoons
- Immersion blender (optional) for blending the glaze
- Fine strainer for getting rid of any lumps
- Palette knife – for scraping the glaze as it drips off the cake
- Cake lifter – for transferring cakes / cheesecakes safely
Further reading on mirror glaze
• My mirror glaze is based on this post How to make a mirror glazed cake by Southern Fatty.
• This article from the Independent has a slightly different technique in the embedded video.
• For inspiration, take a look at these drop-dead gorgeous creations from Olga Noskova who made mirror glazed cakes a phenomenon.
Mirror glaze white chocolate cheesecake
For the cheesecake
- 250 g | 9oz digestive biscuits or Graham crackers roughly chopped
- 100 g | 3 1/2oz unsalted butter melted
- 560 g 20oz (2 packes) full fat cream cheese
- 80 g | 3oz caster sugar
- 200 g | 7oz good quality white chocolate chopped into small pieces
- 100 ml | 3 1/2 fl oz double heavy cream whipped to soft peaks
- seeds from 1 vanilla pod or 1 tsp vanilla paste
For the mirror glaze
- 2 tbsp powdered gelatine
- 80 ml | 1/3 cup cold water
- 200 g | 7oz granulated sugar
- 200 g | 7oz corn syrup
- 100 ml | 3 1/2 fl oz water
- 150 g | 5.3oz sweetened condensed milk
- 200 g | 7oz white chocolate chopped into small pieces
- 1 tsp vanilla extract
- selection of soft gel paste food colours
- lustre powder optional
- 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.
• You will have glaze leftover. Don’t be tempted to use it all as it sets a bit rubbery and you don’t want the glaze to be too thick. You could reheat glaze that has set to use on another recipe – perhaps to add as a drizzle on a cake.