Red Wine Cheesecake | Good Housekeeping UK
- 5 years ago
Red wine adds a grown-up fruity flavour to this easy red wine cheesecake. Choose a full-bodied, rich red such as Rioja for this recipe.
Read the full red wine cheesecake recipe: http://bit.ly/2VRrYQb
Directions
Make the red wine syrup. Put wine in a pan and bring to the boil over a high heat. Bubble until the liquid is reduced to one quarter of its original volume (about 8-10min, see GH tip). Turn off the heat, stir in the sugar until dissolved. Bring to the boil again for 1min, then immediately remove from the heat. Leave to cool.
Lightly grease the base and sides of a 20.5cm (8in) round springform tin (see GH Tip). Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is trapped between the base and sides of the tin, then line sides of tin with another piece of baking parchment.
Whiz the biscuits in a food processor until finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin using a spoon, then chill until needed.
In a large bowl, beat the cream cheese, icing sugar and 3tbsp of the cooled red wine syrup together with an electric handwhisk until smooth.
Gently heat the white chocolate in a small heatproof bowl set over a pan of barely simmering water (make sure the base of bowl doesn't touch the water). When melted and smooth, lift bowl off the pan and allow to cool for a min. Quickly fold the chocolate into the cream cheese bowl until combined.
In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
Unclip cheesecake from tin and slide on to a serving plate or cake stand. Peel off the parchment around the sides. Drizzle some of the wine syrup over the cheesecake, sprinkle over the white chocolate if using, and serve in slices with a little extra syrup poured over
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi
Read the full red wine cheesecake recipe: http://bit.ly/2VRrYQb
Directions
Make the red wine syrup. Put wine in a pan and bring to the boil over a high heat. Bubble until the liquid is reduced to one quarter of its original volume (about 8-10min, see GH tip). Turn off the heat, stir in the sugar until dissolved. Bring to the boil again for 1min, then immediately remove from the heat. Leave to cool.
Lightly grease the base and sides of a 20.5cm (8in) round springform tin (see GH Tip). Unclip the tin to remove the base, then take a 30.5cm (12in) sheet of baking parchment and lay it over the base of the tin. Carefully clip the paper-covered base back into the tin so the paper is tightly stretched over the base and any overhang is trapped between the base and sides of the tin, then line sides of tin with another piece of baking parchment.
Whiz the biscuits in a food processor until finely crushed - alternatively, crush them with a rolling pin. Add the melted butter to the processor or bowl and pulse/mix until the mixture clumps together. Press into the base of the prepared tin using a spoon, then chill until needed.
In a large bowl, beat the cream cheese, icing sugar and 3tbsp of the cooled red wine syrup together with an electric handwhisk until smooth.
Gently heat the white chocolate in a small heatproof bowl set over a pan of barely simmering water (make sure the base of bowl doesn't touch the water). When melted and smooth, lift bowl off the pan and allow to cool for a min. Quickly fold the chocolate into the cream cheese bowl until combined.
In a separate bowl, whip the cream until it just holds its shape, then gently fold it into the cream cheese bowl until combined.
Tip the cheesecake mixture into the tin and spread to make an even layer. Chill in the fridge for at least 6hr or overnight.
Unclip cheesecake from tin and slide on to a serving plate or cake stand. Peel off the parchment around the sides. Drizzle some of the wine syrup over the cheesecake, sprinkle over the white chocolate if using, and serve in slices with a little extra syrup poured over
Subscribe to the Good Housekeeping UK YouTube channel: https://bit.ly/2TM6CWC
View recipes, lifestyle and cleaning tips on the Good Housekeeping UK YouTube channel: https://bit.ly/2UAUHIi