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Mulled white wine cheesecake recipe

20 ratings

This boozy mulled white wine cheesecake recipe makes a stunning Christmas dessert, full of surprising flavours your guests will love. There's fig rolls and cinnamon in the base, zingy lemon curd in the creamy cheese filling, and sweet dessert wine in the orange jelly topping... desserts don't get much more festive than this. See method

Serves 12
45 mins plus 9 hrs chilling
431 calories / serving
Vegetarian

Ingredients

90g butter, melted, plus extra for greasing
200g pack fig rolls
¼ tsp ground cinnamon
1 gelatine leaf, soaked in water for 5 mins, then drained
100ml double cream
3 x 250g packs full-fat soft cheese
320g jar lemon curd
1 lemon, juiced

For the mulled wine jelly

1 large orange, juiced
6 clementines, 3 juiced, 3 peeled and sliced into 0.5cm rounds
50g golden caster sugar
1 cinnamon stick
3 cloves
37.5cl bottle Sèmillion dessert wine
3 gelatine leaves, soaked in water for 5 mins, then drained
1 tsp fresh thyme leaves
gold edible glitter, to decorate

Each serving contains

Energy
1795kj
431kcal 22%
Fat
29g 41%
Saturates
18g 89%
Sugars
29g 32%
Salt
0.7g 12%

of the reference intake
Carbohydrate 35.4g Protein 7.6g Fibre 1.2g

Method

Grease and line the base of a 20cm round loose-bottomed cake tin (at least 7.5cm deep). Blitz the fig rolls to crumbs in a food processor. Add the melted butter and cinnamon, and blitz until the mix resembles wet sand. Press into the base of the tin, level using the back of a spoon and chill for 1 hr or until firm.

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Place the drained gelatine leaf in a pan with 3 tbsp of the double cream. Heat gently until smooth and melted, then set aside.
In a food processor, mix the soft cheese, remaining cream, the lemon curd and lemon juice until smooth. Add the gelatine cream and mix well to combine. Run a knife around the inside edge of the tin where the fig roll base meets the tin, then spread over the cheese mixture and level the top with the back of a spoon. Wipe any soft cheese off the sides of the tin and chill for at least 4 hrs or until set.
Meanwhile, make the topping. Gently heat the orange and clementine juices, sugar, cinnamon and cloves in a pan, stirring until the sugar is dissolved. Boil for 2-3 mins until syrupy. Add the wine, bring to the boil and simmer for 1 min. Remove from the heat and set aside to infuse for at least 1 hr.
Once the cheesecake has set, gently reheat the mulled wine until almost simmering (don’t let it boil), then remove from the heat. Squeeze the water from the gelatine leaves, then stir them into the wine until dissolved. Strain and leave to cool to room temperature.
Arrange the clementine slices on top of the cheesecake. Gently pour over the jelly mix, then chill in the fridge for at least 4 hrs to set.
When ready to serve, run a sharp knife around the inside of the tin. Stand the cake tin on a small upturned bowl, then remove the side of the tin, leaving the cheesecake on the base. Use a thin baking sheet or sh slice to release the biscuit base from the baking paper, then carefully slide onto a serving plate. Scatter with the thyme, then the edible glitter.