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A CHEESECAKE WORTHY OF THE COLD WEATHER

When you hear the words “mulled wine” or “glühwein”, thoughts of cold weather and après-ski may come to mind. If you aren’t familiar with either term and if you like wine, spices and warm drinks, mulled wine is surely for you.

With it’s roots deeply implanted in European culture, mulled wine, originally drunk by the Romans was introduced by them as far north as Scotland and Scandinavia, to Portugal in the West and Macedonia in the East as the Romans conquered and traded along the way. Interestingly enough, along with mulled wine, the Romans also brought viticulture (the science of growing grapes) along with them.

Different cultures and nations have different names for mulled wine, however; despite the different names, one thing rings true; WINE! All recipes are based on a wine of some sort (usually red grape) that’s been heated with the addition of spices such as, cinnamon, cardamom, star anise and cloves (there are others) and citrus. Some countries even go the extra mile and add a stronger alcohol like rum or vodka to the mix. It’s sure to warm you up on a cold winter’s night or at the cabin after a day of skiing!

Now for an unusual and delicious combination of two classics; mulled wine and cheesecake. Here’s my Mulled Wine Cheesecake baked in the Fornetto.

Here's what you'll need. Mulled wine (use your favourite recipe), quality cream cheese, eggs, condensed milk, graham cracker crumbs, sugar, butter and spices. Click on the image to see the recipe now.

Here’s what you’ll need. Mulled wine (use your favourite recipe), quality cream cheese, eggs, condensed milk, graham cracker crumbs, sugar, butter, spices and a gelatine glaze for fruit tarts. Click on the image to see the full recipe now.

You'll want to use a spring form pan with high sides and work the graham cracker up the side as far as you can stretch it. There's a good reason for this that I'll explain below. Once the cake is put together, bake it in the Fornetto at 170F (350C) close to the bottom position for an hour (Test doneness by inserting a toothpick. If it comes out clean, it's done.) may require more baking. ).

You’ll want to use a spring form pan with high sides and work the graham cracker crust up the side as far as you can stretch it. There’s a good reason for this that I’ll explain below. Once the cake is put together, bake it in the Fornetto at 170F (350C) close to the bottom position for an hour. (It may require more baking. Test doneness by inserting a toothpick into the centre of the cake. If it comes out clean, it’s done.)

At this point, while the cake is baking, you’ll notice that the cheese filling will rise substantially. This is a good thing and the exact reason behind building the graham cracker crust up the sides of the pan. I’ll explain more in the next images. Be sure not to open the door of the Fornetto for too long or until it’s done rising or it may deflate and ruin the crust!

Remove the cake from the oven and allow it to cool completely in the spring-form pan. You'll notice that it will fall as it cools and pulls the crust down with it as it does.

Remove the cake from the oven and allow it to cool completely in the spring-form pan. You’ll notice that it will fall as it cools and will pull the crust down with it as it does.

That's exactly what you want to happen. You are looking for the cake to solidify as it cools and forms an elevated lip around the edge caused by the crust holding up the sides.

That’s exactly what you want to happen. You are looking for the cake to solidify as it cools and form an elevated lip around the edge caused by the crust holding up the edges. This will allow you to fill the centre with the mulled wine glaze.

Place a full bunch of grapes and a couple of oranges wedges on top of the cake. Prepare the mulled wine glaze according to the recipe and when the glaze has cooled slightly but is still liquid brush it over the fruit to give them a nice shine then slowly pour the warm glaze to fill the well halfway up and drizzle it over the sides.

Place a full bunch of grapes and a couple of orange wedges on top of the cake. Prepare the mulled wine glaze according to the recipe and when the glaze has cooled slightly but is still liquid brush it over the fruit to give them a nice shine, then slowly pour the warm glaze to fill the well to about a third. Be sure to drizzle it over the sides of the cake as well. Click HERE to view the full recipe.

Allow the glaze to cool completely co it can be sliced......

Allow the glaze to cool and set completely so it can be sliced……

...and enjoy it with a warm glass of mulled wine on the side!

…and enjoy it with a warm glass of mulled wine on the side!

You’re in for a treat. Enjoy!

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