Mulled Wine Cheesecake


For the glaze:

  • 500 ml (16.9 fl oz) Mulled wine (use your favourite recipe or store-bought)
  • 1/4 cup Sugar
  • Glaze for a fruit tart, 12 g (0.4 oz) packet (cornstartch/gelatine or carrageenen mix)

For the crust:

  • 2 1/2 cups Graham cracker crumbs
  • 1/2 + 1/8 cup Melted butter
  • 1 tsp White sugar
  • 1 tsp Cocoa powder
  • 1/2 tsp Ginger powder
  • 1/4 tsp Nutmeg powder
  • 1/4 tsp Cinnamon powder

For the filling:

  • 800 gr (28 oz) Cream cheese, room temperature
  • 3 Large eggs
  • 300 ml (10 fl oz) Condensed milk
  • 1 tsp Brandy extract
  • 1/2 tsp Orange zest
  • 1 Bunch of red grapes and a few orange wedges to decorate
  • Utensil: 25 cm (9.5″) Spring-form pan


Here’s some ingredients you’ll need. Mulled wine (use your favourite recipe), quality cream cheese, eggs, condensed milk, graham cracker crumbs, sugar, butter and spices. Continue reading for the full list of ingredients.

  • Begin by preparing the mulled wine if you are making it from scratch.
  • Preheat the Fornetto to 170C (350F)*
  • Using a small amount of butter, lightly grease the inside of the springform pan.
  • Combine all the ingredients in the crust and mix thoroughly.
  • Place the crumb base in the pan and using your fingers, gently work the crumb mix across the bottom of the pan and as far up the sides as possible.
  • In a food processor, whip the cream cheese gently until fluffy, about 5 minutes.
  • Gradually add in the eggs and the condensed milk. Continue to mix gently for another three minutes and add in the orange zest and the brandy extract.
  • Pour the cheese mixture over the crust and bake it for an hour. Monitor it regularly to make sure not to go past the golden brown point. Make sure it’s fully cooked before removing it from the oven by testing it in the centre with a toothpick.
  • When the cake is fully cooked, remove it from the oven and allow it to cool thoroughly.
  • If you’ve prepared the mulled wine from scratch, pour it through a fine mesh strainer to create a clear liquid.
  • Bring it back to the boil and add the sugar (only if your mulled wine is unsweetened).
  • Dissolve the packet of glaze in 2 tbs cold water and add it to the wine. Allow the mixture to cool slightly.
  • Place the grapes and the oranges on top of the cake and brush them with the glaze.
  • When the glaze has cooled sufficiently but is still liquid, pour enough into the well of the cake to fill it to one third.
  • Allow the cake and glaze to cool thoroughly before slicing.

* You can also try making this cheesecake in a conventional oven, or in your Fornetto Lento kamado (set up for indirect cooking)