Rich & Tangy Cheesecake Bars with Wine Gelée: Your New Favorite Make-Ahead Dessert
Imagine a dessert that’s both decadently rich and beautifully vibrant, with a sophisticated twist. These cheesecake bars, featuring a luscious, creamy base crowned with a shimmering layer of tangy red wine gelée, are precisely that. They’re an irresistible indulgence, surprisingly easy to make, and absolute perfection for preparing ahead of time. Get ready to impress with a dessert that truly stands out!
Unwind Your Weekend with a Culinary Delight
TGIF, indeed! For many, the end of the week calls for unwinding with a glass of their favorite red or white. While my current circumstances might mean I’m temporarily sidestepping that evening ritual, my love for wine has found a new, delightful expression in the kitchen: a vibrant wine gelée that perfectly tops my favorite creamy cheesecake. It’s a creative way to satisfy those cravings and elevate a classic dessert into something truly special.
The Inspiration: From Culinary Mishap to Masterpiece
The journey to perfecting this wine gelée cheesecake recipe has a fun backstory. About a year ago, some friends and I ventured into a recipe from Food & Wine magazine – a goat cheese cheesecake with a wine gelée topping. We were utterly intrigued by the concept of savory goat cheese meeting sweet wine. Unfortunately, it didn’t quite hit the mark for us. While we appreciate goat cheese, it turns out our palates weren’t ready for it in cheesecake form. It was a bust, a culinary experiment gone awry. *Sigh.*
However, the idea of the wine gelée itself lingered. It was too elegant, too unique to simply abandon. That’s when I decided to take matters into my own hands and create my own rendition, pairing that sophisticated wine topping with a cheesecake base I knew and loved. After a couple of tries, I struck gold. The result? A winning dessert that balances rich sweetness with a refreshing tang, proving that some ideas are worth refining!
Why This Cheesecake & Wine Gelée Pairing Works Wonders
The magic of these cheesecake bars lies in the harmonious contrast between the components. The wine gelée isn’t overly sweet; instead, it offers a delightful tang that beautifully cuts through the richness of the creamy cheesecake filling. It’s this balance that elevates the dessert from merely good to truly exceptional. Beyond its exquisite flavor, the visual appeal is undeniable. The glossy, jewel-toned gelée atop the smooth, pale cheesecake creates an elegant presentation that’s sure to captivate your guests.
While this recipe does involve a few steps, much of the time required is hands-off, dedicated to chilling and setting. This makes it an ideal make-ahead dessert – perfect for entertaining when you want to minimize last-minute stress. You can prepare these bars a day or even two in advance, allowing the flavors to meld and the gelée to set perfectly, ready to be unveiled when it’s time to serve.
The Secret to an Irresistibly Creamy Cheesecake
For the cheesecake filling, I rely on a beloved ingredient: sweetened condensed milk. Just like in my popular lemon raspberry cheesecake bars and the incredibly simple 3-ingredient soufflé cheesecake, condensed milk plays a crucial role. It not only provides the perfect level of sweetness but also contributes significantly to that signature irresistibly creamy and smooth texture that defines a truly exceptional cheesecake. It’s a secret weapon for achieving a consistently delightful result every time.
Choosing Your Wine for the Perfect Gelée
For the wine gelée in this recipe, I opted for Woodbridge Cabernet Sauvignon by Robert Mondavi. I’ve always been a fan of his wines, and this Cabernet delivers a robust flavor profile that translates beautifully into the gelée. Remember, the gelée is designed to be tangy rather than overly sweet, providing a counterpoint to the rich cheesecake. However, if your preference leans towards a sweeter gelée, feel free to adjust the sugar quantity to your liking. Just keep in mind that the cheesecake filling itself is already quite sweet, so a balanced approach is often best.
Essential Tips for a Flawless Wine Gelée
Crafting the wine gelée is straightforward with a few key pointers:
- Hydrating Gelatin: Always sprinkle the gelatin powder over the specified amount of cold wine and let it sit for at least 5 minutes. This allows the gelatin granules to fully bloom and hydrate, ensuring a smooth melt later on.
- Dissolving Gelatin: After hydrating, add the hot sugar water to the gelatin-wine mixture. Stir continuously until the gelatin is completely dissolved. Initially, the mixture might appear cloudy or even slightly lumpy. Don’t worry! This is normal. If it doesn’t clear up entirely with stirring, a quick 30-second zap in the microwave will help it become beautifully clear and homogenous.
- Gentle Pouring: To ensure a perfectly even and smooth layer of gelée without disturbing the cheesecake surface, gently pour the wine mixture over the cheesecake using the back of a spoon. This technique disperses the liquid evenly and prevents any indentations.
These cheesecake bars are more than just a dessert; they’re an experience. They embody sophistication with their elegant appearance and delight the palate with their complex yet harmonious flavors. Whether you’re celebrating a special occasion, hosting a dinner party, or simply treating yourself to something extraordinary, these wine gelée cheesecake bars are guaranteed to be a showstopper.
On that note, I’m curious: What’s your favorite type of wine to enjoy? Are you a fan of bold reds, crisp whites, celebratory sparkling, or perhaps something dry or lusciously sweet? Share your preferences in the comments below!
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Cheesecake Bars with Wine Gelée
Shinee Davaakhuu
25 mins
25 mins
50 mins
16 squares
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Ingredients
For the Crust:
- 8 full sheets (140 g) graham crackers
- 4 tablespoons (55 g) unsalted butter melted
- 1 tablespoon (15 g) granulated sugar
For the Cheesecake Filling:
- 12 oz (340 g) full fat cream cheese softened
- ¼ cup (60 g) plain Greek yogurt at room temperature
- 1 cup (300 g) sweetened condensed milk
- 1 large egg at room temperature
- 2 tablespoons (30 g) all-purpose flour
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon table salt
For the Wine Topping (Gelée):
- 1 envelope (8 g) unflavored gelatin
- ¾ cup (180 ml) red wine such as Cabernet Sauvignon
- 2 tablespoons (30 ml) hot water
- 4 teaspoons (16 g) granulated sugar
Instructions
- Preheat your oven to 350°F (177°C). Prepare an 8×8 inch square baking pan by lining it with aluminum foil, ensuring two sides extend over the edges for easy lifting later.
- For the crust: In a food processor, pulse the graham crackers until finely crushed. If you don’t have a food processor, place crackers in a ziplock bag and crush with a rolling pin. Add the granulated sugar and melted unsalted butter, pulsing or mixing until the crumbs are uniformly moistened. Press this mixture evenly into the bottom of the prepared baking pan. Bake for 10 minutes, then remove and cool completely on a wire rack.
- For the cheesecake filling: In a large mixing bowl, using a whisk attachment, beat the softened cream cheese, plain Greek yogurt, and sweetened condensed milk until the mixture is creamy and smooth, which should take about 2 minutes.
- Incorporate the room temperature large egg, all-purpose flour, pure vanilla extract, and table salt into the cream cheese mixture. Continue whisking until all ingredients are thoroughly combined and the batter is silky smooth, about another 2 minutes.
- Carefully pour the creamy cheesecake mixture over the cooled graham cracker crust. Bake for approximately 25 minutes, or until the filling is set around the edges but still has a slight jiggle in the center. Avoid browning. Allow the cheesecake to cool completely to room temperature (this typically takes about 2 hours), then refrigerate for at least 2 hours to ensure it’s thoroughly chilled.
- To prepare the wine gelée: Sprinkle the unflavored gelatin powder evenly over ½ cup of the red wine in a small bowl. Let this mixture sit undisturbed for 5 minutes to allow the gelatin to bloom.
- Meanwhile, stir the granulated sugar into the hot water until dissolved. Add this sugar water to the gelatin-wine mixture. Stir well until the gelatin is completely melted and the mixture becomes clear. If needed, you can microwave it for about 30 seconds to warm it slightly and aid in dissolving the gelatin, ensuring it becomes perfectly transparent. Once clear, stir in the remaining ¼ cup of red wine. Let the gelée mixture cool to room temperature, which takes about 5 minutes. Gently pour the cooled wine mixture over the chilled cheesecake using the back of a spoon to distribute it evenly. Refrigerate the cheesecake for a minimum of 2 hours, or ideally overnight, until the wine topping is fully set and firm.
- Once set, lift the cheesecake from the pan using the foil overhang. Slice into 16 squares (or smaller, if preferred, for bite-sized treats) before serving. Enjoy your elegant and flavorful cheesecake bars!
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