No-Bake Cheesecake with a Glossy Raspberry Glaze

A creamy no-bake cheesecake finished with a smooth, ruby-red layer of Polen Food Oceania Raspberry Cold Glaze. It goes straight from the tub to the cake, with no heating.

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  • Prep 30 min
  • Rest / set 6 hrs 45 min
  • Total 7 hrs 15 min
  • Serves 12
  • Level Beginner

Vizyon Raspberry Cold Glaze is a ready-to-use, pectin-set gel. It gives cakes and pastries a glossy raspberry-red finish and a clean raspberry flavour. It also forms a seal over the surface, which keeps the dessert underneath from drying out in the fridge.

Because it is a cold glaze, there is nothing to boil or temper. You whisk it in a bowl until smooth, loosen it with a little water if you want a softer, more fluid layer, and spread it on with a spatula or brush.

A simple no-bake cheesecake shows it off well. The flat, pale top is the perfect canvas, and the bright, slightly tart glaze balances the rich filling.

Two things matter. First, the cheesecake must be properly chilled and firm before you glaze it, so the glaze sits on top rather than sinking in. Second, add water sparingly: too much and the glaze runs off the edges instead of setting in a neat layer.

Polen Food Oceania polenfood.com.au

Desserts

No-Bake Cheesecake with a Glossy Raspberry Glaze

A creamy no-bake cheesecake finished with a smooth, ruby-red layer of Polen Food Oceania Raspberry Cold Glaze. It goes straight from the tub to the cake, with no heating.

Makes One 20 cm cheesecake (about 12 slices)

  • Prep 30m
  • Rest / set 6h 45m
  • Total 7h 15m
  • Serves 12
  • Level Beginner

The recipe

No-Bake Cheesecake with a Glossy Raspberry Glaze

Makes One 20 cm cheesecake (about 12 slices)

Method

  1. Line the base of a 20 cm springform tin with baking paper. Crush the biscuits to fine crumbs in a food processor, or in a zip-lock bag with a rolling pin. Mix the crumbs with the melted butter until they look like wet sand. Press them firmly and evenly over the base of the tin, then chill for 15 minutes while you make the filling.

  2. Beat the cream cheese, icing sugar and lemon juice with an electric mixer on low to medium speed until completely smooth. Scrape down the bowl once or twice. Keep the speed moderate so you don't beat in large air bubbles.

  3. In a separate bowl, whip the cold thickened cream to firm peaks. Fold it into the cream cheese mixture in two additions until no streaks remain. The whipped cream gives this cheesecake its structure, so it sets without gelatine. Fold gently to keep the air in.

  4. Spoon the filling over the biscuit base and smooth the top as flat as you can with a spatula. Cover and refrigerate for at least 6 hours, or overnight, until firm to the touch. A cold, set surface is essential: glaze spread on soft filling will sink in rather than sit as a clean layer.

  5. Put the Raspberry Cold Glaze in a bowl and whisk until smooth and glossy. If you want a thinner, more fluid layer, whisk in the cold water a teaspoon at a time until the glaze falls slowly and evenly from the whisk. Stop there, as too much water will make it run. Do not heat it.

  6. Take the cheesecake from the fridge, still in its tin. Spoon the glaze onto the centre and spread it outwards with a small offset spatula (or dab it on with a pastry brush) to an even layer about 2–3 mm thick, right to the edges. The tin ring keeps it neat.

  7. Return the cheesecake to the fridge for 30 minutes to let the glaze settle. Run a warm, dry knife around the inside of the tin, then release the ring. Arrange the raspberries on top if using, and slice with a hot, dry knife.

Equipment

  • 20 cm springform tin
  • Baking paper
  • Food processor or rolling pin and zip-lock bag
  • Electric mixer
  • Mixing bowls
  • Whisk
  • Small offset spatula or pastry brush
  • Large sharp knife

Chef’s tips

  • Take the cream cheese out of the fridge an hour ahead. Cold cream cheese stays lumpy, and the lumps show through a thin glaze.
  • Smooth the filling as flat as you can before chilling. The glaze is glossy and will highlight every dip and ridge underneath.
  • Only loosen the glaze with water if you need to. Straight from the tub it gives a thicker, more opaque layer; a teaspoon or two of water gives a thinner, more fluid finish.
  • Never heat Polen Food Oceania Raspberry Cold Glaze. It is designed to be used cold, and warming it will thin it and affect how it sets.
  • For clean slices, dip your knife in hot water, wipe it dry and wipe it again between each cut.

Storage

Keep the glazed cheesecake covered in the fridge for up to 3 days. The glaze seals the surface and helps stop it drying out. Store the opened glaze tightly closed in a cool, dry place (25°C or below).

Find this recipe, and everything you need to make it, at polenfood.com.au/recipes/no-bake-cheesecake-with-a-glossy-raspberry-glaze/

No-Bake Cheesecake with a Glossy Raspberry Glaze
Image is AI-generated and for illustrative purposes only.

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