Combining a no-bake grape cheesecake with mirrored frosting may just break the internet.
No-Bake Grape Cheesecake
10 graham crackers, about 1 1/2 cups
1/4 cup butter, melted
1 cup heavy cream, cold
24 ounces cream cheese, softened at room temperature
1/2 cup sour cream
1 cup sweetened condensed milk
1 cup grape jelly
1 teaspoon vanilla extract
1 teaspoon sparkling wine extract, optional
Purple food coloring
1/3 cup cold water
.75 ounce (3 packets) unflavored gelatin
Line a 9-inch springform pan with parchment paper; set aside. Place the graham crackers in a food processor and pulse into fine crumbs. Add the melted butter and pulse again until the crumbs are coated in the butter. Transfer the crumb mixture into prepared springform pan and, using the back of a large spoon or your hands, press the mixture down to form a firm and even crust.
Prepare the filling. Whisk the cold heavy cream until stiff peaks form. Transfer the whipped cream into the refrigerator until ready to use.
Place the softened cream cheese into a stand mixer bowl and whisk for 5 to 7 minutes, or until light and fluffy. Scrape down sides of bowl often. To the whisked cream cheese, add the sour cream, sweetened condensed milk, grape jelly, vanilla and wine extracts and a few drops of purple food coloring. Whisk the mixture for a few more minutes until well combined.
Remove the whipped cream from the refrigerator. Fold the whipped cream into the grape cheesecake filling, folding gently but thoroughly, keeping the whipped cream light and airy.
In a small bowl, combine the 3 packets of unflavored gelatin with water. Heat in microwave for about 30 seconds, or until completely dissolved. Wait a few minutes for the gelatin to cool slightly, then pour into the cheesecake mixture. Fold into the filling. Pour the filling over the prepared crust and level the top off with a flat spatula. Transfer the cake into the refrigerator and let the cheesecake set overnight.
To remove the cake from the pan, run a flat spatula along the edge of the pan. Place the cake onto a cardboard cake round, then onto a glass or small bowl and onto a baking sheet to catch all the excess glaze.
3 tablespoons (30 grams unflavored gelatin
3/4 cup (180 grams cold water
2/3 cup (210 grams sweetened condensed milk
1 3/4 cup (300 grams white chocolate, melted
White food coloring (powder)
200 milliliters / ⅘ cup (200 grams water
1 1/4 cups (300 grams white granulated sugar
200 milliliters / ⅘ cup (300 grams light corn syrup
Concentrated gel food coloring
Edible gold dust, optional
Combine the unflavored gelatin and 3/4 cup cold water in a small bowl. Stir to combine and set aside to allow the gelatin to bloom.
Combine the sweetened condensed milk, white chocolate and 1 teaspoon white food coloring in a tall, heat-resistant container; set aside.
In a small saucepan, combine the remaining 200 milliliters water, corn syrup and sugar. Stir to combine, then heat over medium heat and bring to a simmer. Simmer for 2 to 3 minutes, then add the bloomed gelatin. Cook for an additional minute, or until gelatin is completely dissolved. Pour the hot syrup over the white chocolate and sweetened condensed milk.
Allow the mixture to stand for a few minutes, then using a stick blender, blend the mixture together until smooth. Cover the container with plastic wrap touching the glaze to prevent a film from forming. Place the glaze in the refrigerator and allow it to cool to 85-90°F. Stir often to prevent clumps from forming. If any clumps form, blend again until smooth. At 85°F, the glaze will be thick and ribbon off a spatula.
Once glaze has cooled, add desired food coloring and stir. Pour the glaze over the prepared cake. I like to do a double coat of the glaze. Transfer the cake into the refrigerator for the glaze to set quickly, about 5 minutes. Then use a flat spatula to remove any excess glaze dripping from the bottom of the cake. Use a cake lifter to transfer the cake onto a cake stand.
Keep glazed cake refrigerated until ready to enjoy. The glaze will melt and run in a warm room.