Recipes
Mulled Wine Cheesecake
Combine two of your favourite treats to make a sweet and spicy, cinnamon and ginger-infused showstopper with mulled wine berries
Combine two of your favourite treats to make a sweet and spicy, cinnamon and ginger-infused showstopper with mulled wine berries
(5 votes)
Cook: 1 Hour 30 Mins
Serves: 25
Price: 31p per serving
Nutritional Information
Each 90g serving contains
Energy
731kj
175kcal
731kj
175kcal
9%
Fat
9.3g
9.3g
Med
13%
13%
Saturates
5.6g
5.6g
Med
28%
28%
Sugars
10.4g
10.4g
Med
12%
12%
Salt
0.29g
0.29g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
812kj/194kcal
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
1
Preheat the oven to 180C/160C fan/gas 4. Grease and line a 23cm spring-form cake tin with baking parchment.
2
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.
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.
4
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.
5
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.
6
Serve the cheesecake with a dusting of cinnamon and top with the berries.