food
No-Bake Grape Mirror Cheesecake
Combining a no-bake grape cheesecake with mirrored frosting may just break the internet.
food
No-Bake Grape Mirror Cheesecake
Combining a no-bake grape cheesecake with mirrored frosting may just break the internet.
Ingredients
No-Bake Grape Cheesecake
- 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
Crust
- 10 graham crackers, about 1 1/2 cups
- 1/4 cup butter, melted
Steps
No-Bake Grape Cheesecake
- 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.
Crust
- 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 the 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.
Ingredients
- 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
Steps
- 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 the 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. T
- ransfer 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.