Glögi Cheesecake
recipe

A delightful cheesecake combining the flavors of Christmas with a gingerbread base, creamy white chocolate layer, and delicious glögi topping. This cake is perfect for Independence Day or Christmas celebrations!
Preparation Time: 30 minutes + setting time
Serving Size: 10-12 servings

Ingredients:

- Gingerbread Base:
- 200 g gingerbread cookies
- 100 g butter
- White Chocolate Layer:
- 200 g white chocolate
- 400 g cream cheese
- 100 ml sugar
- 1 tsp vanilla sugar
- 200 ml heavy cream
- Glögi Topping:
- 300 ml glögi (mulled wine)
- 2 tbsp sugar
- 2 gelatin sheets

Instructions:

1. Crush the gingerbread cookies and mix them with melted butter. Press the mixture firmly into the bottom of a springform pan.
2. Melt the white chocolate using a double boiler or microwave. Allow it to cool slightly.
3. In a bowl, beat the cream cheese, sugar, and vanilla sugar together. Add the melted white chocolate and mix well.
4. Whip the heavy cream until soft peaks form and gently fold it into the white chocolate mixture.
5. Pour the white chocolate mixture over the gingerbread base and smooth the top. Allow it to set in the refrigerator for at least 4 hours or overnight.
6. Soak the gelatin sheets in cold water and squeeze out excess water. Heat the glögi in a saucepan and add sugar. Remove from heat and stir in the gelatin sheets until dissolved.
7. Let the glögi topping cool slightly and pour it over the set cheesecake. Allow it to refrigerate for at least 2 more hours.
8. Serve the cheesecake chilled. Optionally, garnish with white chocolate shavings or curls.
Nutritional Information (per serving):
Energy: 320 kcal
Protein: 4 g
Carbohydrates: 28 g
Fat: 22 g
Sugar: 15 g

Reviews: 3.22 (514 reviews) ★★★★★ share