First of December soon and we are now officially started with the Christmas baking process. First up is a mulled wine cheesecake with gingerbread base. It was a real success last night at by brother's party. Very good and very simple.
150 grams Gingerbread
75 grams of melted butter
300 g Philadelphia cheese
2 dl cream
2 cups sour cream
1 cup sugar
1 cup white mulled wine
3 gelatin sheet
Mulled wine jelly:
2 cups mulled wine
2 gelatin sheet
Here's how: Bottom: Mix the gingerbread and add the melted butter. Press into a mold with removable edge (I used one of 18cm in diameter). Refrigerate.
Filling: Soak the gelatine sheets in cold water (about 10 minutes). Stir together cream cheese, sour cream and sugar. Whip the cream until almost stiff and fold it in the cheese batter. Melt the gelatin in heated mulled wine and stir quickly by into the filling. Spread the filling over the bottom and refrigerate for a few hours.
Jelly: Soak the gelatine leaves in cold water (about 10 minutes). Warm mulled wine and melt the gelatine into it. Pour over cake. Leave to set.
Trollstugan....en bakblogg med många recept på allt möjligt sött och gott.
Christina Vognild, Kumla, Sweden