Mirror Glaze Ice Cream Cake – Berry Cheesecake

Ingredients for 1 servings:

• 100 g butter biscuits
• 70 g butter, melted
• 8 sheets of gelatin + ice-cold water to soak the gelatin
• 200 g wild berries (if frozen, thaw)
• 200 g quark
• 300 g cream cheese
• 1 packet of vanilla sugar
• 80 g sugar
• 250 ml cream, cold
• 8 sheets of gelatin + ice-cold water to soak the gelatin
• 125 g condensed milk, sweetened
• 170 g glucose syrup 43 BE (candy syrup)
• 120 ml water
• 170 g sugar
• 170 g white chocolate, coarsely chopped
• Food coloring (amount depends on how intense you want the color to be)

Instructions

Working time approx. 1 hour; Rest time approx. 6 hours; Cooking/baking time approx. 5 minutes; Total time approx. 7 hours 5 minutes

with mirror glaze

First, soak the gelatin in ice-cold water. Finely purée the thawed berries and pass them through a sieve to remove any small seeds. The purée is then mixed with the cream cheese, quark, vanilla sugar, and sugar. Whip the cream. The gelatin is then dissolved over a warm water bath. To adjust the temperature, mix the dissolved gelatin with 2-3 tablespoons of the cream cheese mixture, then add it to the remaining mixture and stir in. Then fold in the cream and pour the mixture into a suitable dish. Instead of the ring dish as shown in the video, you can also use a 20 cm springform pan. Be sure to leave some space for the base when filling. The filling should be frozen for at least 6 hours, but ideally overnight. Once it’s ready, move on to the base. Finely crumble the butter biscuits and mix them with the butter. This mixture is then spread over the frozen filling and pressed down firmly. The whole thing is then returned to the freezer until the mirror glaze is ready to use. To make the glaze, first soak the gelatine in ice-cold water. Boil the condensed milk together with the glucose syrup, water and sugar for 2 minutes over medium heat, then add the chocolate. Then add the soaked and squeezed gelatine and the food coloring. Pass the mixture through a fine sieve and immediately cover with cling film to prevent a skin from forming. When the glaze has reached around 37°C, i.e. body temperature, the cake can be removed from the tin and glazed. After 10-15 minutes, the glaze will be firm enough to slice, and the cake can be served frozen as an ice cream cake or thawed as a cheesecake.