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Mulled wine jelly cheesecake tart recipe
Mulled wine jelly cheesecake tart recipe
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Prep Time:
240 minutes
Cook Time:
10 minutes
Total Time:
250 minutes
Festive jelly cheesecake tart, a cool Aussie Christmas twist on a classic drink.
Ingredients:
  • 250g gingernut biscuits
  • 125g unsalted butter, melted
  • 80g (1/2 cup) roasted macadamias, plus extra, coarsely chopped, to decorate
  • 13.60 gm desiccated coconut
  • 5 gelatine leaves
  • 125g cream cheese, at room temperature, chopped
  • 1/2 tsp vanilla bean paste
  • 100g (1/2 cup) caster sugar
  • 100ml crème fraîche
  • 41.20 gm milk
  • 250ml (1 cup) red wine
  • 125g (1 cup) fresh or frozen cherries
  • 125g (1 cup) fresh or frozen blackberries, plus extra fresh, some halved, to decorate
  • 1 cinnamon stick
  • 1.25 gm mixed spice
Instructions:
  • Crush biscuits in a food processor until finely ground. Blend with butter, macadamia nuts, coconut, and a pinch of sea salt until well mixed. Press mixture into a 22cm fluted tart tin using a straight-sided glass. Chill in the fridge for 30 minutes until firm.
  • Place a single gelatine leaf in a bowl of chilled water and let it soften for about 5 minutes.
  • Using electric beaters, whip cream cheese, vanilla, and half of the sugar in a bowl until velvety. Incorporate crème fraîche and continue beating until fully mixed.
  • In a small saucepan, gently warm the milk over medium heat until hot. Squeeze out any extra liquid from the softened gelatine, then add it to the hot milk, stirring until completely dissolved. Combine this milk mixture with the cream cheese mixture until silky. Spread the filling over the tart shell and chill in the fridge for an hour until firm.
  • In a small saucepan over high heat, mix together the wine, 80ml (1/3 cup) water, cherries, blackberries, cinnamon stick, mixed spice, and the remaining sugar. Allow it to come to a boil, then reduce the heat to low and simmer for 5 minutes until slightly reduced. Transfer the mixture to a heatproof dish and let it cool completely. Strain the mixture, removing the fruit and cinnamon stick.
  • Submerge the remaining gelatine leaves in a bowl of cold water for 5 minutes until softened. Warm 60ml (1/4 cup) wine mixture in a small saucepan over medium heat until hot. Squeeze out excess water from softened gelatine, add to the hot wine mixture, and stir until dissolved. Combine with the remaining wine mixture and mix well. Gently pour the mixture over the cheesecake layer using the back of a spoon. Chill in the fridge for 2 hours until firm.
  • Sprinkle additional macadamia nuts and blackberries over the tart before serving.

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