How to prepare a festive version of the popular cheesecake? Simply, you add mulled wine to it. Cheesecake with mulled wine will undoubtedly impress your guests.
You want to prepare holiday cheesecake? Then try with cheesecake with mulled wine. You may find the combination strange, but it is nevertheless very, very tasty.
Ingridients
- 350 grams of Dark Chocolate Digestive Cookies (can be similar chocolate cookies that will make a good base for the cheesecake)
- 75 of melted butter
- 2 tablespoons of cocoa
- 6 ½ sheets of gelatin
- 350 grams of mascarpone cheese
- 250 grams of sour cream
- ½ teaspoon of cinnamon
- 2 medium-sized eggs
- 115 grams of powdered sugar
- 175 ml red mulled wine
- 100 grams of melted dark chocolate
Preparation
Prepare the cheesecake pan. Crush the biscuits into fine crumbs and add the ground butter and cocoa and mix well. Spread the mixture on the baking sheet and press it against the baking sheet to spread it evenly and create a firm base for the filling. Let it cool for 30 minutes.
Soak 5 sheets of gelatin in cold water and leave for 5 minutes to soften. Meanwhile, mix the mascarpone and sour cream. Remove the gelatin from the water and squeeze out the excess water. Melt it in a small pan over low heat (stir for about 2 minutes). Remove from heat, add mascarpone and sour cream mixture and cinnamon. Mix to obtain a smooth and homogeneous mass. Using an electric mixer, mix the eggs and 100 g of sugar (about 4 minutes). Add to the gelatin, cheese and sour cream mixture. Spread the filling over the dough and place in the refrigerator for 3 to 4 hours.
Soak the remaining gelatin in cold water for 5 minutes. While it is steeping, slowly heat the mulled wine. Pour off the excess water from the gelatin and squeeze out the excess water. Add to the warm wine, including the remaining sugar, and stir until the gelatin is completely dissolved. Allow the mixture to cool. When cold, carefully pour over the cheesecake. Transfer to the refrigerator to chill further (2 to 3 hours).
Spread the melted chocolate on a large plate. Refrigerate for 2 minutes to set the chocolate but not harden completely. Using a smaller knife and with the blade away from you, make larger chocolate shavings or spirals. If they break, leave the chocolate at room temperature for 30 seconds. If it becomes too soft, place it in the freezer for no more than 1 minute. Decorate the cheesecake with chocolate shavings or spirals. So sweet good run!
