Cheesecake with mulled wine topping

Ingredients

• 150 gplain flour
• 1/2 tspbaking powder
• 40 gsugar
• 1 packetvanilla sugar
• 1 pinchsalt
• 1egg
• 50 gbutter or margarine
• 1/2 tspgingerbread spice
• 375 glow-fat quark
• 100 gwhipping cream
• 75 gsugar
• 40 g (or 1 packet)cornflour (cornstarch; alternatively, vanilla pudding powder)
• 1egg
• 1vanilla pod
• 125 mlmulled wine
• 1 tspcornflour (cornstarch)
• 2 sheetsgelatine

Instructions

1. 1

   Make the pastry

   Put all the pastry ingredients in a bowl and knead them together using a mixer fitted with dough hooks or a food processor.

2. 2

   Chill the dough

   Wrap the dough in cling film and refrigerate it for 30 minutes.

3. 3

   Heat the oven

   Preheat the oven to 180°C, using conventional top and bottom heat.

4. 4

   Prepare the tin

   Line a springform tin with baking paper.

5. 5

   Shape the base

   Roll out two-thirds of the dough on the base of the tin with a small rolling pin, or press it down firmly with your hands.

6. 6

   Make the crust

   Shape the remaining dough into a rim about 3 cm high.

7. 7

   Scrape the vanilla

   Split the vanilla pod and scrape out the seeds.

8. 8

   Mix the filling

   Put all the quark filling ingredients and the vanilla seeds in a bowl, then whisk until smooth.

9. 9

   Fill the tin

   Pour the quark mixture into the prepared tin.

10. 10

    Bake the cheesecake

    Bake for 60 minutes.

11. 11

    Cool the cake

    Let the cheesecake cool slowly in the switched-off oven, then remove it and leave it to cool further on a wire rack.

12. 12

    Begin the topping

    Once the cheesecake has cooled, prepare the mulled-wine topping.

13. 13

    Soak the gelatine

    Soak the gelatine sheets in cold water for 5 minutes.

14. 14

    Warm the wine

    Heat the mulled wine gently.

15. 15

    Stir in cornflour

    Add the cornflour and stir thoroughly.

16. 16

    Dissolve gelatine

    Take the pan off the heat, squeeze the gelatine lightly, then dissolve it in the mulled wine.

17. 17

    Add the topping

    Leave the mixture to cool briefly, then pour it over the cheesecake.

18. 18

    Chill to set

    Refrigerate for at least 3 hours or overnight.

What is cheesecake with mulled wine topping?

This German-inspired cheesecake pairs a quark-based filling with a sweet pastry crust and a mulled-wine glaze. Quark gives the centre its characteristic fresh, tangy flavour, while the topping brings warm spiced-wine notes.

Gingerbread spice in the pastry ties the layers together and makes the cake a natural fit for winter or the Christmas season.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 19g protein, 76g carbs, 23g fat.

The flour, pastry sugars and topping provide most of the carbohydrates, while butter or margarine and cream contribute much of the fat. Quark and eggs supply most of the protein. Serve a slice with fresh fruit to balance its richness with a fresh, lightly tart accompaniment.

The pastry and spice

Spiced dough: the gingerbread seasoning goes into the crust, rather than the quark mixture, so its flavour is concentrated in the base and rim.

Even base: pressing or rolling the dough across the tin base helps create a consistent layer; shape the remaining dough into the stated 3 cm rim.

Getting a smooth filling

Quark: low-fat quark is the main ingredient in the filling and gives it a mild tang. Whisk it with the cream, sugar, egg, cornflour and vanilla seeds until the mixture is smooth.

Vanilla: scrape the seeds from the pod and add them to the filling, as directed. The alternative to the measured cornflour is one packet of vanilla pudding powder.

Baking and cooling

Oven: bake at 180°C with conventional top and bottom heat for 60 minutes. The recipe calls for a slow cool-down in the switched-off oven before the cake is transferred to a wire rack.

Timing: although the listed total time is 30 minutes, the method itself includes 30 minutes of dough chilling, 60 minutes of baking and at least 3 hours of refrigeration, in addition to cooling.

Making the mulled-wine topping

Starch: stir the teaspoon of cornflour into the gently warmed mulled wine before adding the gelatine. Take the pan off the heat before dissolving the squeezed gelatine in the liquid.

Setting: let the topping cool briefly, then pour it over the fully cooled cake. Refrigerating the assembled cheesecake for at least 3 hours or overnight gives the topping time to set.

Serving the cheesecake

Serve the cake chilled, when the topping has set and the filling is firm enough to slice. A small portion alongside fresh fruit makes a simple contrast to the sweet, rich layers.

For neat slices, use a clean knife and wipe it between cuts.

Recipe notes & tips

• Use cold water to soak the gelatine sheets, as specified in the method.
• Scrape the vanilla seeds carefully so they all go into the quark mixture.
• Press the pastry evenly across the base before shaping the rim.
• Cool the cheesecake fully before pouring the topping over it.
• For the best set, chill the finished cake overnight if you have time.

Variations

• Alcohol-free topping: use a non-alcoholic mulled-wine drink in place of mulled wine.
• Pudding-powder filling: replace the 40 g cornflour with 1 packet of vanilla pudding powder, as suggested in the ingredient list.
• Citrus note: add finely grated orange zest to the quark mixture for a fresh aromatic note.
• Fruit finish: serve each slice with fresh orange segments or berries.
• Extra spice: adjust the gingerbread spice in the pastry to suit your taste.

Common mistakes to avoid

• Warm pastry dough: chill it wrapped for the full 30 minutes before shaping.
• Uneven base: press or roll the two-thirds portion evenly over the tin base.
• Overmixing the filling: whisk only until the quark mixture is smooth.
• Rushing the cooling: let the cake cool slowly in the switched-off oven, then on a wire rack.
• Hot gelatine mixture: take the pan off the heat before dissolving the squeezed gelatine.
• Topping before cooling: wait until the cheesecake is fully cooled before adding the mulled wine mixture.

How to store

Keep the cheesecake covered in the refrigerator and eat within 3 days. Serve it chilled; reheating is not suitable because it would soften the gelatine topping.

Frequently asked questions