Recipes
White Glaze for No-Bake Cheesecake
A white glaze is the simplest way to make a homemade cheesecake look like it came from the finest patisserie. The mirror-like, creamy layer not only crowns the top beautifully, it also keeps the cake moist and brings out its delicate, buttery flavour. The secret lies in the right ratio of cocoa butter to cream and in melting at the correct temperature.
For this recipe we use ADIKAM white-chocolate-flavour coating in convenient discs — thanks to their flat shape they melt quickly and evenly, without lumps. The glaze sets into a supple, silky layer that won't crack when sliced.
Ingredients
- 200 g ADIKAM white-chocolate-flavour coating, in discs
- 120 ml double cream, 30–36%
- 20 g butter (at room temperature)
- 1 tsp lemon juice (optional, to balance the flavour)
- a pinch of salt
Method
- Put the discs into a heatproof bowl. In a saucepan, heat the double cream until almost boiling — it should steam but not bubble.
- Pour the hot cream over the discs and leave for 2 minutes, so the heat melts the coating evenly.
- Stir gently with a spatula from the centre outwards, until the mixture is smooth and glossy. Don't whisk, or you'll work air into the glaze.
- Add the butter, the pinch of salt and the lemon juice, and stir until the butter has completely melted and the glaze is smooth and shiny.
- Set the glaze aside for 5–10 minutes, until it cools a little and thickens (it should run off the spoon in a ribbon rather than drip).
- Pour the glaze over the chilled cheesecake and spread it evenly, gently tilting the tin. You can smooth the top with a warm, dry palette knife.
- Put the cheesecake in the fridge for at least 2 hours, until the glaze has set.
Tip
If you want a true mirror finish, pour the glaze when it's around 30–32°C — at that point it's fluid enough to spread perfectly, yet sets quickly into a smooth layer. Remember that the cheesecake underneath must be well chilled, otherwise the glaze will soak in instead of forming a coating.
