Mulled Wine Cheesecake

For the mulled wine cheesecake, first preheat the oven to 180 °C convection oven and grease the springform pan (Ø 28 cm).

For the base, grind the cookies very finely and then stir in the sugar and gingerbread spice. Melt the butter and mix with the cookies. Pour crumbs into the springform pan and level evenly. Now bake for about 15 minutes. Let cool.

To wrap the springform pan in aluminum foil, place 2 long strips of aluminum foil on top of each other as a cross. Place in the center of the springform pan, press the foil well up to the edge, thus wrapping the springform pan. Then place the springform pan in a large tall baking dish.

For the filling, all ingredients must be at room temperature. Mix the cream cheese with butter, sour cream and sugar. While mixing, slowly add the eggs and egg yolks one at a time. When everything is well mixed, pour the filling into the springform pan. Pour hot water into the large baking dish so that it reaches half the height of the springform pan.

Now bake the cake for 60 minutes until golden brown, until the sides give way a little from the pan and the center is still a little wobbly. Remove foil and let cool. Place in the refrigerator overnight.

Remove the cake from the refrigerator and carefully loosen the edges with a knife to remove the springform pan.

For the frosting, prepare the cake frosting according to package directions – replacing the water with mulled wine and then pour over the cake.

Glühwei

Preparation Tip:

Cheesecake and Christmas fans will love this mulled wine cheesecake - it combines fine gingerbread base with moist cheesecake and mulled wine cake icing! For that little extra something, you can decorate the cake with sugared rosemary sprigs and cranberries!

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