Chocolate Glazed Cheesecake – Episode 6

Method

CHEESECAKE FILLING

1. Whisk together lemon juice and Clover condensed milk in a bowl.
2. Bloom gelatin in ¼ cup water, then melt gently in the microwave. Cool slightly.
3. Whip Clover UHT Cream to medium-stiff peaks.
4. Add the cooled gelatin to the lemon-condensed milk mixture and whisk well.
5. Fold in whipped cream gently until fully incorporated.
6. Pipe into dome silicone moulds and freeze until firm.
7. Once set, join two domes to form a sphere. Return to freezer until ready to glaze.

CHOCOLATE MIRROR GLAZE

1. Bloom gelatin: Sprinkle 21g gelatin over 127g cold water and let sit for 10 minutes.
2. In a saucepan, combine 255g water, sugar, and Clover condensed milk. Heat until simmering.
3. Remove from heat, stir in bloomed gelatin until dissolved.
4. Pour over chopped white chocolate and let sit for 1–2 minutes. Blend with immersion blender until smooth.
5. Add lemon food colouring and blend gently to incorporate.
6. Strain through a fine sieve and let cool to 32–35°C before glazing.

LEMON CURD

1. In a heatproof bowl, whisk together sugar, zest, yolks, and lemon juice.
2. Place over a simmering pot (double boiler) and whisk until thickened.
3. Add cold butter and stir until fully melted and combined.
4. Remove from heat and let cool completely.

ITALIAN MERINGUE

1. In a saucepan, combine sugar and water. Boil until it reaches 116°C on a thermometer.
2. Meanwhile, whisk egg whites and cream of tartar in a stand mixer until soft peaks form.
3. Slowly pour hot syrup into the whites while mixing on medium-high.
4. Continue to whip until the meringue is glossy and stiff.

TO ASSEMBLE

1. Pipe a dollop of meringue onto a serving plate. Use the back of a spoon to create a decorative base.
2. Torch the meringue with a blowtorch until golden.
3. Dip the frozen cheesecake sphere into the cooled glaze until fully coated.
4. Place the glazed sphere on the meringue.
5. Pipe dots or swirls of lemon curd around the plate and garnish as desired.