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Festive Mulled Cheesecake

Festive Mulled Cheesecake

Discover the Ultimate Festive Mulled Cheesecake - a Christmas dream on a plate with a spiced speculoos base, creamy filling, and glossy mulled wine glaze. Perfect for holiday celebrations and sure to impress!
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 13 hours
Servings: 12 slices
Calories: 280
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 80 g unsalted butter (about 5.5 tbsp)
  • 200 g speculoos cookies (or caramel/gingersnap cookies)
  • 500 g low-fat quark (or Greek yogurt, farmer's cheese, or ricotta)
  • 200 g full-fat cream cheese (softened)
  • 200 g sour cream
  • 150 g granulated sugar
  • 3 medium-sized eggs (at room temperature)
  • 100 ml milk (about 1/3 cup + 1 tbsp)
  • 2 teaspoons pure vanilla extract
  • 1 packet red cake glaze powder (about 2 tbsp)
  • 1 tablespoon granulated sugar (for the glaze)
  • 250 ml mulled wine (cooled)

Equipment

  • 26cm (10-inch) springform pan
  • Baking paper
  • Food processor or zip-top bag & rolling pin
  • Mixing bowls (large and small)
  • Hand mixer or whisk

Method
 

  1. Preheat your oven to 160°C (320°F) (or 140°C (285°F) for fan-assisted).
  2. Prepare a 26cm (10-inch) springform pan by placing baking paper at the base.
  3. Melt the butter gently in a small saucepan.
  4. Crush the speculoos cookies into fine crumbs, and mix with melted butter until resembling wet sand.
  5. Press the cookie mixture into the prepared pan evenly.
  6. In a bowl, beat together quark, cream cheese, sour cream, and sugar until smooth.
  7. Add eggs one at a time, mixing well after each addition, then add milk and vanilla extract until silky.
  8. Pour the cheesecake filling over the cookie base and bake for about 50 minutes.
  9. Allow to cool completely, preferably chilling overnight in the fridge.
  10. For the glaze, whisk together red cake glaze powder and sugar with cooled mulled wine in a saucepan.
  11. Bring to a simmer, whisking constantly for about 1 minute until slightly thickened, then let cool for 5-8 minutes.
  12. Pour the glaze over the chilled cheesecake and arrange garnishes as desired.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 7gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 3.5gCholesterol: 75mgSodium: 200mgPotassium: 190mgFiber: 0.5gSugar: 20gVitamin A: 10IUVitamin C: 2mgCalcium: 7mgIron: 5mg

Notes

This cheesecake can be made a day ahead for improved flavor. For longer storage, freeze unglazed cheesecake for up to 2 months. Let the cheesecake sit at room temperature for 20-30 minutes before serving for the best texture. Prevent cracks by avoiding opening the oven door during baking and slow-cooling the cheesecake.
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