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MIRROR GLAZE

Lilac Mirror-Glaze Cheesecake

That lilac mirror shine — a silky no-bake cheesecake under a glossy lilac glaze, finished with a ring of pastel macarons.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 150g white chocolate, melted
  • 300ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • For the mirror glaze: 150g white chocolate, chopped; 100g sugar; 100ml sweetened condensed milk; 80ml water; 2 tsp powdered gelatin, bloomed in 3 tbsp cold water; lilac gel food colouring
  • 12 mini pastel macarons and edible flowers, to decorate

How to make it

  1. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  2. Beat the cream cheese, powdered sugar, melted white chocolate and vanilla until smooth.
  3. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  4. Pour over the crust and chill at least 6 hours until firm (freeze the last hour for the cleanest glaze).
  5. For the glaze, heat the sugar, water and condensed milk to steaming, take off the heat and stir in the bloomed gelatin until melted. Pour over the chopped white chocolate, rest 2 min, then blend smooth and stir in lilac colouring. Cool to about 30°C.
  6. Pour the glaze over the cold cheesecake in one go, let it drip over the edges and chill 2 hours.
  7. Ring the top with the mini macarons and edible flowers, slice and serve.
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