The art of cheesecake: Unlocking the secret of golden glaze
A glaze on cheesecake is an extraordinary cake decoration that's worth putting some effort into achieving. We have a method that has never let us down. With this recipe, you will succeed too!
Confectionery is undoubtedly an extraordinary blend of art and craftsmanship. What do we mean? Some baked goods are truly so beautiful that you almost don't want to eat them (they'd fit better in a display case for visitors to admire), yet they are the result of hard, often tedious work and fine-tuning of recipes over time. This combination of elements is perfectly exemplified by the glaze on cheesecake.
What is the mentioned glaze? It's an extraordinary effect achieved during the cooling of the cheese mixture, which must contain fat. Tiny golden droplets are released from the mixture and appear on top of the meringue foam that covers the cake. Of course, there are several important rules to follow to achieve this wonderful effect.
Cheesecake with the perfect glaze
Ingredients:
Base:
- 200 grams of flour,
- 1 teaspoon of baking powder,
- 100 grams cold butter,
- 2 eggs,
- 100 grams icing sugar.
Cheese Mixture:
- 1 kilogram of semi-fat cottage cheese, triple-ground,
- 500 millilitres milk,
- 4 egg yolks,
- 200 grams sugar,
- 2 packets of vanilla pudding powder,
- 120 millilitres vegetable oil.
Meringue Foam:
- 5 egg whites,
- 5 tablespoons sugar,
- pinch of salt.
Instructions:
- Combine the ingredients for the base. Wrap the uniform dough in foil and refrigerate for half an hour. After this time, roll it out and place it in a baking paper-lined tin. Prick with a fork, bake for 12 minutes at 180°C.
- Time for the cheese mixture. Beat the egg yolks with sugar, then mix with the remaining ingredients. Pour the prepared mixture onto the base. Bake for 55 minutes at 170°C.
- During this time, whip the meringue foam from egg whites, sugar, and a pinch of salt.
- Take the cake out (after the mentioned 55 minutes) and spread the stiff meringue on top. Lower the temperature to 150°C. This is very important – without this, the glaze might not form. When ready, put the cake back in and bake for another 10-15 minutes.
- Cool outside the oven. Soon, the first drops of golden glaze should appear. Enjoy!
