Glühwein cheesecake
The perfect festive twist on a classic recipe
Equipment
- 8-10 inch springform pan
- ziplock bag
- large baking dish
- spoon
Ingredients
For the base
- 150 g ginger snap cookies (approx. 12 biscuits)
- 1 tbsp sugar
- 1 tsp cinnamon
- ¼ tsp ground cardamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- ⅛ tsp ground black pepper
- 50 g butter melted
For the filling
- 300 g creamed cheese
- 200 ml cream
- 200 ml sour cream
- ½ cup sugar
- 1 tsp vanilla essence
- 3 eggs
For the glaze
- 1 packet red Tortenguss
- 1 tbsp sugar
- 250 mL Glühwein
- 2 tbsp red fruit jam
- Orange peel, red fruits, spices (as you wish, to decorate)
Instructions
For the base
- Grease the springform tin and set aside.
- Put the ginger snap biscuits in a ziplock bag, zip it closed forcing out most of the air, then hit it the bag with a rolling pin until the biscuits are crumbs.
- Add the spices and sugar to the ziplock bag, reseal and mix so that everything is evenly distributed. Add the melted butter to the bag, reseal and mix manipulate the bag to mix until the mixture starts to form clumps when pressed together. If it is not sticking together at all, add a little more melted butter.
- Press the crumb mixture into the bottom of the pan so that the bottom of the pan is covered evenly.
- Place the springform tin inside the aluminium grill tray. Press the sides of the grill tray against the springform tin, forming it so that the springform tin sits snuggly inside the grill tray and the grill tray forms a barrier against water getting in.
For the filling
- Preheat the oven to 160°c.
- Pour cream, sour cream and cream cheese into a mixing bowl. Add the sugar, vanilla essence and eggs and beat with a handheld mixer on medium until well combined.
- Pour the cream and egg mixture into the springform tray. Place the aluminium grill tray with the springform tray inside a large baking dish. Fill the baking dish with water until it reaches about halfway up the side of the springform tray.
- Carefully place the cake in the baking tray in the oven. Bake for 1 hour or until the cake is set in the middle. Allow to cool.
For the glaze
- Add the Tortenguss, sugar, Glühwein and jam to a saucepan and cook according to the instructions on the Tortenguss packet.
- Pour the glaze over the cheesecake while the glaze is still hot and decorate as desired.
Notes
If you can't get Tortenguss, use half a packet of red jelly (jello), such as raspberry or cherry jelly. Your jam should also be red fruit, preferably something that works well with the red fruit jelly you are using.
Nutrition
Calories: 472.56kcalCarbohydrates: 38.19gProtein: 6.67gFat: 30.69gSaturated Fat: 16.99gCholesterol: 150.57mgSodium: 277.7mgPotassium: 241.52mgFiber: 0.68gSugar: 24.34gVitamin A: 1126.29IUVitamin C: 0.81mgCalcium: 117.12mgIron: 1.87mg
Have you tried this recipe?Let us know how it was!