Mulled wine cheesecake with cherries – a creamy treat

Wow, it’s cold and that means something special: mulled wine time! Here we show you how to make a mulled wine cheesecake with cherries, otherwise it’s difficult to eat mulled wine for dessert. But that’s what we want and this cake is the solution. It is creamy and simply delicious. The bonus, of course, is the mulled wine cherries, which add an alcoholic fruity kick.

Now there are two possibilities: You are reading because you love cheesecake. In that case, you can browse our cheesecake recipes. OR you’re here because you’re in the mood for mulled wine (and mulled wine recipes). Perfect case: You love cheesecake AND mulled wine as a combination. Anyway, this Cherry Cheesecake is the answer. Everyone happy right?

To make that happiness last even longer, here are more recipes from our collection of dessert recipes that we hope will suit your taste:

Layered dessert of lemon curd and limoncello in glasses on white plate with lemon wedges.  In addition, flower decoration.  Top view

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by the way: You can make this cheesecake even better by making your own mulled wine with mulled cherries instead of buying it ready-made. Not because of that!


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Cheesecake slices with hot cherries on a pink plate on a wooden background.

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Dessert with a kick: cheesecake mulled wine with cherries

description

Mulled Wine Cherry Cheesecake is wonderfully wintery and perfect for a cold evening.

the preparation

  1. Melt 125 g of butter and leave to cool slightly. Mix the flour, salt, cocoa, 125 g of sugar and cinnamon. Add melted butter and knead into slices. Press into a greased rectangular pan (18 x 28 cm; alternatively, use a 26 cm diameter pan) and chill.

  2. Mix the remaining 125 g of butter, 150 g of sugar, quark and sour cream. Mix the custard powder and the eggs one at a time. Peel the bananas, mash them finely with a fork, mix them into the quark mixture. Pour into the mold and smooth. Bake in a preheated oven (electric stove: 180 degrees, convection: 160 degrees, gas: 2 levels) on the bottom shelf for about 1 hour. Take it out and let it cool.

  3. Meanwhile, drain the cherries, reserving the juice. Mix mulled wine with cornstarch. Cook the rest with 100 ml of cherry juice and cherries. Stir in the starch mixture, boil for about 1 minute, let cool.

  4. Beat the cream until stiff, adding the vanilla sugar. Cut the cake into pieces, spread the amount of cream and cherries on each one. enough for the rest.

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