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Mulled Wine Cheesecake

Mulled Wine Cheesecake is a modern British recipe for a classic baked cheesecake that's flavoured with mulled wine and intended to be served over Christmas. The full recipe is presented here and I hope you enjoy this classic British version of: Mulled Wine Cheesecake.

prep time

10 minutes

cook time

50 minutes

Total Time:

60 minutes

Additional Time:

(+3 hours cooling)

Serves:

12

Rating: 4.5 star rating

Tags : Spice RecipesCheese RecipesBaking RecipesCake RecipesBritish Recipes



Combine the flavours of mulled wine with a cheesecake to make a seasonal sweet and spicy, cinnamon and ginger infused showstopper for your seasonal table. This is sure to please and to impress!

Ingredients:

200g (7 oz) ginger nuts biscuits
75g (5/8 cup) butter, melted and cooled
4 eggs
115g (1/4 lb) golden caster sugar
600g (2 ½ cups) ricotta (or you can use my home-made ricotta cheese recipe to prepare your own)
150g (3/5 cup) light mascarpone cheese (or use this site's recipe for home-made mascarpone)
60g (1/2 cup) plain (all purpose) flour
2 clementines (finely-grated zest and juice)
Finely-grated zest of 1 lemon
2 tsp ground cinnamon (plus extra for dusting)
½ tsp freshly-grated nutmeg
½ tsp ground allspice
400g (14 oz) freshness or frozen mixed berries
300ml (1 1/5 cups) red wine
3 tbsp clear runny honey
1 cinnamon stick
4 whole cloves

Method:

Pre-heat the oven to 180°C (160°C fan/320°F/gas mark 4). Grease and line a 23cm spring-form cake tin with baking parchment.

Crush or blend the biscuits to a fine crumb then stir through the butter. Pour into the cake tin and smooth with the back of a spoon. Bake in the pre-heated oven for 10mins then take out and set aside to cool fully. Reduce the oven temperature to 160°C (140°C fan/285°F/gas mark 3).

In the meantime, whisk together the eggs and sugar for 2 minutes then mix in the ricotta, mascarpone, flour, clementine and lemon zest, ground cinnamon, nutmeg and allspice until thoroughly combined.

Pour the cheese mix over the cooled biscuit base, return to the oven and bake for 45 minutess until set with a gentle wobble. Turn off the oven, open the door a crack (prop open with a wooden spoon if needed) and allow to cool fully.

Meanwhile, combine the berries, red wine, honey, cinnamon stick, clementine juice and cloves in a pan and bring to a boil. Reduce to a simmer and cook gently for 10mins until thick and syrupy.

Serve the cheesecake dusted with cinnamon and topped with the berries.