I’m not a big drinker but I do enjoy a glass of wine every now and then. And with the holidays coming up, we are always looking for a way to put a bit of a different spin on the usual culprits…such as red wine.
I saw this recipe a few days ago and I can’t get it out of my head. So I figured I’d share the love and drive you just as nuts as I am right now at wanting to try this delicious looking dessert. I would say I’m sorry…but I wouldn’t mean it! So let’s enjoy it together, shall we?
Cheesecake Bars with Wine Gelée
prep time: 25 min
cook time: 25 min
total time: 7 hours (including chilling)
- 8 full sheets (140gr) graham cracker
- 4 tablespoons (55gr) unsalted butter, melted
- 1 tablespoon sugar
For cheesecake filling:
- 12oz (340gr) cream cheese, softened
- ¼ cup (60gr) plain Greek yogurt, at room temperature
- 1 cup (300gr) sweetened condensed milk
- 1 large egg, at room temperature
- 2 tablespoons all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon salt
For wine topping:
- 1 envelope (8gr) unflavored gelatin
- ¾ cup (180ml) red wine (such as Cabernet Sauvignon)
- 2 tablespoons hot water
- 4 teaspoons sugar
- Preheat the oven to 350°F (177°C). Line 8×8 square baking pan with aluminum foil, leaving two sides hanging over the edges.
- In a food processor, pulse the graham crackers into fine crumbs. (If you don’t have a food processor, place the graham crackers in a ziplock bag and roll a rolling pin over the graham crackers.) Add sugar and melted butter and pulse until the crumbs are evenly moistened with butter. Transfer the mixture into the prepared baking pan. Evenly spread it, lightly pressing into the pan. Bake for 10 minutes and cool on wire rack.
- In a large mixing bowl with whisk attachment, beat cream cheese, Greek yogurt and condensed milk until creamy, about 2 minutes.
- Add the egg, flour, vanilla extract and salt. Continue to whisk until well combined, about 2 minutes.
- Pour the cream cheese mixture over the crust. Bake it until the filling is set but not browned, for about 25 minutes. Cool the cheesecake to room temperature (about 2 hours), then refrigerate for at least 2 hours to chill.
- To make the wine gelée, sprinkle the gelatin over ½ cup of wine and let it sit for 5 minutes.
- Meanwhile, stir in the sugar in the hot water. Add the sugar water into the wine with gelatin. At this point, the mixture will be a little cloudy. Mix well until gelatin is completely melted. (If needed, microwave for 30 seconds to warm the mixture up. The mixture should become clear.) Add the remaining ¼ cup of wine and cool the mixture to room temperature, about 5 minutes. Gently pour the wine mixture using a back of the spoon over the cooled cheesecake. Refrigerate for at least 2 hours, or overnight, until the wine topping is set completely.
- Cut into 16 squares (or even smaller, if desired), before serving.
Recipe is courtesy of Sweet & Savory by Shinee
There were so many ads on the original post, I could barely get to the recipe. So rather than taking you through that madness, I posted the details here. To see the original ad, uh I mean post, visit http://www.sweetandsavorybyshinee.com/cheesecake-bars-with-wine-gelee/
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Okay, I’ll be completely honest here — when I first heard of this recipe my first reaction was “EWWWW!” But after reading what’s in it, it sounds absolutely delish and perfect for a holiday picnic or outing.
If you make this, let me know how it turns out!
Layered Cornbread Salad (courtesy of The Food Network)
4 plum tomatoes, chopped
1 green bell pepper, chopped
1/4 cup chopped fresh cilantro
1 cup sour cream
1/4 cup mayonnaise
2 scallions, minced
Juice of 1/2 lime
1/4 teaspoon chili powder
2 cups crumbled cornbread
2 15 -ounce cans black-eyed peas, drained and rinsed
1 cup frozen corn, thawed
1 cup shredded cheddar or Mexican-blend cheese
Toss the tomatoes, bell pepper, cilantro and 1/2 teaspoon salt in a medium bowl. Whisk the sour cream, mayonnaise, scallions, lime juice, chili powder and 1/2 teaspoon salt in a small bowl.
Assemble the salad: Sprinkle half of the cornbread in a glass bowl or trifle dish. Top with half each of the black-eyed peas, corn and the tomato-pepper mixture, then half each of the sour cream mixture and cheese. Repeat the layers with the remaining ingredients, ending with cheese. Cover with plastic wrap and refrigerate at least 2 hours or overnight.
Photograph by Con Poulos