Bring a little Nordic Christmas magic to the table with this festive no-bake cheesecake. A crunchy base made with Vanajan Traditional Gingerbread Biscuits or Vanajan Gingerbread Hearts is topped with a creamy cinnamon filling and a jewel-like mulled wine glaze.
Ingredients
Gingerbread base
- 150 g Vanajan Traditional Gingerbread Biscuits or Vanajan Gingerbread Hearts
- 50 g butter
Cheesecake filling
- 4 gelatine leaves
- 200 ml whipping cream
- 1 tsp cinnamon
- 400 g spiced quark (plum & cinnamon)
- 2 tbsp mulled wine
- 3 tbsp sugar
Mulled wine glaze
- 300 ml mulled wine
- 3 gelatine leaves
To decorate
- white chocolate
- festive spices or candies
Instructions
- Crush the gingerbread biscuits into fine crumbs and melt the butter. Mix together, then press firmly into the base of a 22–23 cm springform tin lined with baking paper.
- Soak the gelatine leaves for the filling in cold water. Whip the cream until soft peaks form and gently stir in the cinnamon.
- Heat 2 tablespoons of mulled wine in a small saucepan until hot. Squeeze the excess water from the softened gelatine leaves and dissolve them in the hot mulled wine. Stir the mixture into the spiced quark and sweeten with sugar.
- Gently fold the whipped cream into the quark mixture. Spoon the filling over the gingerbread base and smooth the top.
- Cover and refrigerate for at least 4 hours, or until completely set.
- To make the glaze, soak the remaining gelatine leaves in cold water. Heat 50 ml of the mulled wine, then squeeze the excess water from the gelatine and dissolve the leaves in the hot liquid. Stir in the remaining cold mulled wine. Allow the mixture to cool slightly, then carefully pour or spoon it over the set cheesecake. Refrigerate for another hour, or until the glaze has set.
