200 g gingerbread biscuits
80 g butter, unsalted, melted
900 g cream cheese, full fat
200 g sour cream
2 tbsp Taylor & Colledge Vanilla Extract
200 g caster sugar
4 eggs, medium
2 tbsp cornstarch
250 ml mulled wine
50 g sugar
4 gelatin leaves
rosemary, pomegranate seeds
Step 1: At first, to start with our festive christmas cheesecake, bring all ingredients to room temperature.
Step 2: Prepare the tin: Line the base of a 24 cm springform cake tin with baking paper and cover the outside with a layer of clingfilm, followed by a triple layer of extra-strong foil. Make sure that no water can get inside.
Step 3: Preheat oven to 170°C and prepare a water bath by pouring water in a large, high-sided roasting pan, about two fingers high.
Step 4: Whiz the cookies in a food processor to fine crumbs. Add the melted butter and pulse to combine. Press evenly into the pan and chill in the fridge.
Step 5: Add cream cheese, sour cream, vanilla extract and sugar to a large mixing bowl or your stand mixer and blend until completely mixed. Add the eggs, one by one. Then fold in the cornstarch.
Step 6: Spread filling over biscuit base. Bake for 75 minutes.
Step 7: Turn off the oven, open the oven door, and let the cheesecake cool for an hour before removing it from the oven to avoid cracks in the surface.
Step 8: Carefully remove the cheesecake from the oven and chill in the refrigerator for a minimum of 4 hours, or overnight.
Step 9: Soften the gelatin leaves in cold water.
Step 10: To prepare the glaze, add the mulled wine and sugar to a small saucepan and bring to medium heat. Squeeze the water from softened gelatin leaves then place in hot wine mixture and stir until dissolved.
Step 11: Let cool until the wine starts to thicken. Then quickly spread the glaze over the cheesecake. Place back in the fridge until set.
Step 12: Decorate our christmas cheesecake with rosemary and pomegranate seeds.
Store in the refrigerator up to 4 days.
- Prep Time: 25 min.
- Cooling Time: 240 min.
- Cook Time: 75 min.