Mulled Wine Cheesecake

Mulled wine jelly on top of a creamy filling with a deliciously spicy base.

Ingredients

250g ginger cookies
125g butter
10 slabs gelatine
200g white chocolate
400g Philadelphia cheese
50g powdered sugar
400ml whipping cream
350 ml mulled wine

Directions

Step 1

Grind the cookies and mix with melted butter. Place tightly in a springform pan. Place in the fridge for at least 30 minutes.

Step 2

Melt the white chocolate and add cream cheese. Stir in powdered sugar. Beat with mixer until smooth.

Step 3

Place gelatine in cold water and leave for 5 minutes. Squeeze gelatine and disssolve it in 50 ml of boiling water. Pour dissolved gelatine into the chese mixture.

Step 4

In another bowl, whip the cream to medium peaks and then combine with the cheese mixture. Gently mix.

Step 5

Spread the mixture onto the gingerbread crust, level the surface and place in the fridge for at least 4 hours.

Step 6

Place gelatine in cold water for 5 minutes, then squeeze out and add to hot mulled wine. Stir until completely dissolved. Let it naturally cool for 10-15 minutes but make sure it does not harden yet.

Step 7

Gently pour the jelly onto frozen cheesecake and put it in the fridge for another couple of hours. You can also leave it overnight.

Step 8

Decorate.

Step 9

Enjoy this fabulous no-bake cheesecake! You are in Christmas heaven :)