I had a bit of fun with this one.
Least of all because I’ve had to make 2 cheesecakes, but also getting to munch of some mulled wine jelly! Don’t get me wrong, the first cheesecake was indeed very nice – a baked cheesecake, but sadly lacking for me on overall depth of taste with the mulled wine. The no-bake cheesecake has for me, made the grade. A hint-and-a-hit of mulled wine. Just in time for the festive season. Or indeed to use up any spare at the end of the festive season. Waste not want not 😀
As this is to be made in 3 stages, some planning is required.
You’ll need 1 x 7” cake tin or similar tin in order for the jelly to set and with a little depth and fully lined with cling film to encase the jelly and ensure it sets. Then another 7″ deep, springform cake tin (lined) for the cheesecake.
- 200g gluten free shortbread biscuits (I used Sainsbury’s Free From) crushed into breadcrumbs
- 70g melted butter
- 360g full fat cream cheese
- 170g double cream
- 1/2 teaspoon Speculaas Spice
- 70g icing sugar
- 380ml mulled wine
- 3 sheets gelatine
To make the mulled wine jelly; put the sheets of gelatine into a small bowl and pour over with just enough water to cover. Leave for about 5 minutes to absorb the water and become floppy. Measure out 300ml of the mulled wine. Once floppy, gently squeeze the water out of the gelatine and place into a small saucepan. Over a gentle heat warm the gelatine to melt it to a liquid. This will only take a couple of minutes and don’t use a fierce heat – gently does it. Then with a whisk, pour the mulled wine onto the melted gelatine and give a gentle whisk to ensure everything is mixed together. Pour into the prepared, lined tin and place in the fridge to set.
For the base of the cheesecake, mix the melted butter with the crushed up biscuits and press into the base of the springform cake tin and leave to set in the fridge whilst you make the filling.
Gently whisk the double cream with 30g of the icing sugar, 40ml of mulled wine and the speculaas spice. Don’t over whisk though or it’ll turn to butter.
Whisk the cream cheese with the remaining 40g of the icing sugar and the remaining 40ml of mulled wine. Then combine the 2 creams for a final whisk and blend, then scoop onto the set biscuit base. Cover with film and pop back in the fridge for a couple of hours for the cream mix to set.
Once you are ready to assemble remove the mulled wine from the fridge and using a suitable cutter, cut out your required shapes. For something a little different, I dredged the shape of the Christmas tree using a mix of a tablespoon of cocoa and 1/2 a teaspoon of speculaas spice.
To serve, and as you will have plenty of mulled wine jelly left, roughly chop this up and serve as a worthy accompaniment.