White chocolate raspberry cheesecake with glazed fresh berry topping
|Silicone basting brush similar here|
This cake definitely made me a superstar during the party. I was asked for the recipe all the time. Here is my original post for the cake and the below is the recipe for glazed topping... Enjoy!
1. After at least 5 hours (suggest overnight) sitting in the refrigerator, the cake is ready for decorating.
2. Pick your favorite fresh fruit, and decorate in the way you like :-). Tip, you may not want to pick ripe berries. The sweet glazing will balance the sour taste.
3. To prepare for the glaze, you need: 1/4 cup sugar, 1/2 tbsp cornstarch, 1/4 cup orange juice (no pulp), 1/4 cup water, 1 tbsp. lemon juicy and 1/8 tsp salt. - This is be more than enough for a 9'' cake.
3-1. Combine sugar and cornstarch in a small sauce pan.
3-2. Add orange juicy, water, lemon juice and salt in.
3-3. Bring to a boil over medium heat, stirring constantly. Then leave for boiling for 1 minute.
3-4. Remove from heat, and let it cool for 5 minutes.
3-5. Using basting brush, brush the glaze over the fruit making sure that any gaps are also filled.
4. Chill the decorated cake in refrigerator for at least 3 hours.
The glaze keeps the fruit fresh so be sure the top is completely covered.