Mulled-wine-cheesecake-2

Mulled Wine Cheesecake

Combine two of your favourite treats to make a sweet and spicy, cinnamon and ginger-infused showstopper with mulled wine berries

By , 03 December 2017

(3 votes)

Mulled Wine Cheesecake
  • 1 Hour 30 Mins
  • Serves: 25
  • Price: 31p per serving
Nutritional Info
Each 90g serving contains
  • Energy

    731KJ

    175KCAL

    9%
  • Fat

    9.3g

    med

    13%
  • Saturates

    5.6g

    high

    28%
  • Sugars

    10.4g

    med

    12%
  • Salt

    0.29g

    med

    5%
of your reference intake.
Typical energy values per 100g: 812kJ/194kcal.
Ingredients
  • 200g ginger nuts biscuits
  • 75g butter, melted
  • 4 eggs
  • 115g golden caster sugar
  • 600g ricotta
  • 150g Asda light mascarpone cheese
  • 60g plain flour
  • 2 clementines, zest and juice
  • 1 lemon, zest
  • 2tsp ground cinnamon, plus extra to dust
  • ½ tsp ground nutmeg
  • ½tsp ground allspice
  • 400g Asda frozen for freshness berry medley
  • 300ml red wine
  • 3tbsp clear honey
  • 1 cinnamon stick
  • 4 cloves
Method
  • Preheat the oven to 180C/160C fan/gas 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 oven for 10mins then cool fully. Reduce the oven temperature to 160C/140C fan/gas 3.

  • Whisk together the eggs and sugar for 2mins then mix in the ricotta, mascarpone, flour, clementine and lemon zest, ground cinnamon, nutmeg and allspice until well combined.

  • Pour the cheese mix over the biscuit base and bake in the oven for 45mins until set with a gentle wobble. Turn off the oven, open the door a crack and leave to cool fully.

  • Meanwhile, place the berries, red wine, honey, cinnamon stick, clementine juice and cloves in a pan and bring to the boil. Simmer gently for 10mins until thick and syrupy.

  • Serve the cheesecake with a dusting of cinnamon and top with the berries.