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Do you have a special celebration coming up? This Ice Wine Cheesecake is the perfect dessert

Ice Wine Cheesecake

Maureen Reynolds
This sweet, desert wine is the star ingredient in this creamy ice wine cheese cake topped with sparkly spun sugar.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • Mixing bowl
  • electric mixer
  • spring form pan

Ingredients
  

  • 1 ¼ cup ground almonds
  • ¼ cup butter melted
  • 3 250 gram pkg. light cream cheese softened
  • ½ cup sugar
  • 2 tablespoons all purpose flour
  • ¼ cup icewine or late harvest wine
  • 3 large eggs
  • 1 cup whipping cream
  • 1 tbsp. sugar

Instructions

  • Preheat oven to 350℉.
  • Combine ground almonds and melted butter and press into the bottom of a 9" spring form pan.
  • In the bowl of electric mixer beat cream cheese and ½ cup sugar until well blended, scraping sides as necessary.
  • Add flour and mix well.
  • Add wine and mix on low until well blended.
  • Add eggs, one at a time, beating on low after each just until blended.
  • Pour batter over crust.
  • Bake at 350℉ for 40 to 50 minutes, until centre is almost set. Remove from oven and run a knife carefully around the edge. Allow to cool completely on wire rack.
  • Refrigerate cheesecake for 4 hours or over night.
  • Whip cream and remaining sugar until soft peaks form. Spread into centre of the cheesecake and garnish with spun sugar nest or sparkling sugar crystals

Notes

Store leftovers in the refrigerator for up to 3 days.
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https://www.redcottagechronicles.com/baking/icewine-cheesecake/