White Chocolate Cheesecakes with Mulled Wine Fruit Recipe
These White Chocolate Cheesecakes with Mulled Wine Fruit combine a creamy, rich cheesecake base made with white chocolate and cream cheese on a buttery digestive biscuit crust, topped with a warm, spiced mulled wine fruit compote. Perfect for a festive dessert that balances sweet, creamy textures with cozy spiced fruit flavors.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Total Time: 6 hours 40 mins
- Yield: 4 individual cheesecakes
- Category: Dessert
- Method: No-Cook
- Cuisine: European
Ingredients
Crust
- 200g digestive biscuits
- 100g melted butter
Filling
- 300g cream cheese
- 150g white chocolate
- 100ml heavy cream
- 1 tsp vanilla extract
- 1 tsp gelatin or agar-agar
Mulled Wine Fruit Topping
- 1 cup red wine
- 1 cinnamon stick
- 2 cloves
- 1 star anise
- Zest of 1 orange
- 1 cup mixed berries or cherries
Instructions
- Prepare the crust: Crush the digestive biscuits into fine crumbs and mix thoroughly with the melted butter. Press this mixture firmly into tart pans to form an even base. Place the pans into the refrigerator to chill and set while preparing the filling.
- Melt the white chocolate: Gently melt the white chocolate and allow it to cool slightly to avoid curdling the cream cheese in the next step.
- Make the filling: Beat the cream cheese until smooth and creamy. Gradually add the melted white chocolate and vanilla extract. Separately, whip the heavy cream until soft peaks form and gently fold it into the cream cheese mixture for a light texture.
- Incorporate gelatin: Bloom the gelatin by sprinkling it over a small bowl of warm water and letting it sit until it softens. Stir the softened gelatin into the cheesecake filling thoroughly to ensure it sets properly.
- Assemble and chill the cheesecakes: Pour the cheesecake filling evenly over the chilled biscuit crusts. Refrigerate for at least 6 hours or overnight to allow the cheesecakes to fully set.
- Prepare the mulled wine fruit topping: In a saucepan, combine the red wine, cinnamon stick, cloves, star anise, orange zest, and mixed berries or cherries. Simmer gently until the liquid reduces to a syrupy consistency and the fruit is tender. Remove from heat and let cool.
- Serve: Spoon the cooled mulled wine fruit topping over the chilled cheesecakes just before serving for a flavorful, festive finish.
Notes
- Use agar-agar as a vegetarian alternative to gelatin.
- Ensure white chocolate is not overheated to prevent seizing.
- The crust can be pre-baked briefly for a crunchier texture but it’s optional.
- Mulled wine fruit can be made a day ahead and refrigerated to deepen flavors.
- Substitute mixed berries with fresh cherries or seasonal fruit as preferred.
- For a firmer set, gelatin quantity can be slightly increased.
