Cheesecake Bars with Wine Gelée
Thick, creamy cheesecake squares topped with a layer of tangy wine gelée. Irresistibly rich and perfect make-ahead dessert!
TGIF!
Are you ready to wind down for the weekend with a glass of red (or white) tonight? It used to be my favorite way to end the day before I got knocked up. Now, I make a wine gelée to layer on my cheesecake to satisfy my cravings. 😉 And it totally works!
Here’s a little backstory about how I got the idea for this recipe. A year or so ago, with two of my friends, we decided to try this cheesecake on Food & Wine, made with goat cheese and topped with wine gelée (don’t remember the exact recipe though). We all were intrigued, but unfortunately, it was a bust. We thought we liked goat cheese, but I guess not that much. And to the garbage it went. Sigh.
I never let go of the idea of the wine gelée though. Hence, I decided to make my own version with the cheesecake filling I know I like. And I’ve got the winner on the second try. Yes!!
Wine gelée is tangy, not very sweet, but compliments sweet, creamy cheesecake filling beautifully. And how elegant are they?
Admittedly, it does require a bit of time. Mostly hands-off time though, to chill and to set. So it makes a great make-ahead dessert.
Just like in my lemon raspberry cheesecake bars (or this 3-ingredient souffle cheesecake), I’m using sweetened condensed milk as a sweetener for my cheesecake filling. It helps to create that irresistibly creamy texture. I love, love, love it!
For wine gelée, I used Woodbridge Cabernet Sauvignon by Robert Mondavi (love his wines!). As mentioned above, wine gelée isn’t sweet, but if you prefer sweeter gelée, feel free to add more sugar. But I think it isn’t necessary, because cheesecake filling is plenty sweet.
Quick tip: after you soak the gelatin powder in the wine, add hot sugar water and stir until gelatin is completely melted. At first, the mixture will look weird, lumpy and cloudy. But it’ll get nice and clear again (you might need to warm it up in the microwave for 30 seconds or so). And use back of a spoon to gently pour the wine mixture over the cheesecake.
Tell me what’s your favorite wine to enjoy? Red, white, sparkling, dry, sweet?
Cheesecake Bars with Wine Gelée
Yield: 16 squares
Prep Time:25 min
Cook Time:25 min
Total Time:7 hours (including chilling times)
Ingredients:
- 8 full sheets (140gr) graham cracker
- 4 tablespoons (55gr) unsalted butter, melted
- 1 tablespoon sugar
- 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
- 1 envelope (8gr) unflavored gelatin
- ¾ cup (180ml) red wine (such as Cabernet Sauvignon)
- 2 tablespoons hot water
- 4 teaspoons sugar
Directions:
- 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.
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This post was part of #FallMoments #WoodbridgeWines campaign. All opinions are mine alone.
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I made this for a Game of Thrones theme party, and added a gold glitter lion to make it look like the Lannister banner. (Wine and Cheese seemed like a very Lannister pairing!) The cheesecake turned out perfect, I would definitely make it again!
Photo: http://www.itsallgeekto.me/2017/09/house-lannister-wine-and-cheesecake.html
Wow, Jas, it turned out beautiful. Absolutely love that gold glitter lion!! Thanks so much for sharing!
What is a “full sheet” of graham crackers? Is it 2 squares or 4 squares connected? How many 3×3 squares does this total? Thank you.
Can’t wait to make this. Looks fabulous. Thanks for sharing.
Quick question – what is a “full sheet” of graham crackers. Is that 2 squares connected or 4 squares connected? Thank you.
Hi, Annabelle! Full sheet is 2 squares. I had no idea there were 4 square sheets. Sorry for confusion. Hope you’ll love this cheesecake!
Oh my goodness, one of my close friends is expecting and has been bummed about not being able to celebrate with a toast! This should be the perfect surprise.
Its totally mommy an baby safe?
Hi, Andrea! I can’t say it’s totally safe for mommy and baby, because wine is not cooked and the wine gelee probably still has some alcohol. That being said, I did eat it while I was pregnant. It’s very little amount of wine anyway, so it should be fine. At the end, it’s up to mommy to decide. 🙂 Hope this helps. Let me know if you make it for your friend.
Can this be doubled and put in 9×13?
Hi, Paula! I didn’t try this recipe in 9×13, so can’t advise for sure. You may try though.
How did you manage to cut them so immaculately??
Hi, Jenn! I dipped the knife in a glass of hot water and wiped it after each slice. 🙂 Hot knife does the trick.
These look amazing! Excellent dessert with the upcoming holidays.
Agreed! Thanks for stopping by, Carole!
Pinned! These would be the perfect dessert for dinner when I host our wine group. Love this recipe!
Thanks, Susan!
I’m vegan but this recipe is so interesting I’d give it up for one second to try a bite. OK, two seconds. 😉 And it’s really pretty, too!
Thank you, Kristine! Wish I could come up with vegan version of this! 🙂
This recipe looks so delicious! Hi, I’m Anita visiting from Showcase Your Talent Thursday.
Thanks, Anita!
I love this whole concept, Shinee! I completely forgot how you can’t have wine now that you’re pregnant…that so tough! I love winding down with a glass of cabernet every night, so I can imagine that being a bummer when you’re pregnant. But it seems like you found a delish alternative! Your cheesecake bars look fantastic…that wine gelee and the knives are perfection. Fabulous job! P.S. I love Mondavi’s wines too! 🙂 When you’re not pregnant, you should also try Louis M. Martini’s Cabernet…it’s so great too 🙂
Definitely will try your suggestion, Beeta. Thank you!
I love everything turned out! These cheesecake bites look amazing and I love the addition of wine to the gelee! #client
Thanks, Kelly!
What a gorgeous and amazing way to make cheesecake into an elegant mini-dessert! the idea of wine gelee makes total sense, but I’ve never seen it done before. Am I the only one?
Thank you, Laura!
OMG this is such a cool idea!!! I love the little knives staged in there! Just gorgeous honey!!! Oh and yes my favorite way to relax is with a glass of red as well 🙂
LOVE LOVE LOVE LOVE!
Thank you, Mila! I thought the little knives added some Halloween vibe. 🙂
That wine gelee is so cool!
Isn’t it? I loved it. Thanks, Medha!