Servings: people
Christmas Cheesecake
Delicious Christmas cheesecake: Not a fan of rice pudding? Or just looking for inspiration for a tasty Christmas dessert? Then you should check this out!
Equipment
- Kitchen Scale
- Springform
- Oven
Ingredients
Bottom
- 250 gram Brunkager (Danish Cookies) crushed
- 100 gram Butter
Cream Cheese Frosting
- 6 pcs. Gelatin Sheets
- 600 gram Cream Cheese
- 500 gram Plain yogurt
- 12 gram Vanilla Sugar
- 100 gram Powdered Sugar
- 2 pcs. Orange both zest and juice
Jelly
- 300 gram Gløgg - Danish Mulled Wine
- 3 pcs. Gelatin Sheets
Garnish
- Raisins Gløgg mix
- almond flakes Gløgg mix
Instructions
- The butter is melted and mixed with the crushed gingerbread cookies.
- Press it well together and place it in a 24 cm springform pan lined with baking paper at the bottom.
- Bake the crust in the oven for about 8 minutes at 170 degrees Celsius (338 degrees Fahrenheit) (fan). Cool it down and place it in the fridge.
- Soak the gelatine in cold water.
- Heat the zest and juice from the oranges and melt the gelatine in it.
- Cream cheese, skyr, powdered sugar, vanilla sugar, and orange zest are mixed well in a bowl.
- Now add the slightly cooled orange juice to the cheese mixture.
- Spread the cheese mixture over the crust and refrigerate.
- Now soak the gelatine and heat the mulled wine.
- Melt the gelatine in the mulled wine. Then cool it to room temperature.
- Carefully pour the mulled wine over the cake and refrigerate it again.
- Once the cake has set, decorate it with Gløgg mix (raisins and almond flakes).