Ingredients
Garnishes
- ½ cup water plus 2 tablespoons, divided
- ¾ cup granulated sugar, divided (150 grams)
- 1 large orange (for zest and peel)
- ¾ cup cranberries (3 ounces)
- 2 sprigs rosemary
Mulled Wine Caramel
- 1 cup apple cider (250 ml)
- ¾ cup red wine (187 ml)
- 1 cup heavy cream (250 ml)
- 1 cup granulated sugar (200 grams)
- ½ cup corn syrup (170 grams)
- ¼ cup butter (57 grams)
- 1 teaspoon orange zest
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground allspice
Cheesecake
- 1 ½ pounds cream cheese, softened at room temperature
- 8 ounces mascarpone, softened at room temperature
- 1 cup granulated sugar (200 grams)
- 6 large eggs
- 1 cup heavy cream
- 1 ½ cups mulled wine caramel (420 grams)
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour, sifted (37 grams)
Instructions
- Make candied orange zest: Peel the orange skin with a peeler and cut it into thin strips. Combine ½ cup water with ¼ cup sugar and the orange peel in a medium saucepot. Bring to a simmer over low heat and continue simmering for 20 minutes or until the peel is softened. Remove from heat and let sit for 5 minutes. Lay the orange peel on a wire rack and let sit for 15 minutes. Toss with 2 tablespoons sugar until well coated, then spread on parchment paper to dry completely.
- Make candied cranberries and rosemary: Combine 2 tablespoons water with 2 tablespoons sugar in a medium saucepot. Bring to a simmer over low heat and continue simmering for 2 minutes. Remove from heat and add cranberries, stirring for 1 minute. Remove cranberries with a slotted spoon and transfer to parchment paper. Add rosemary to the simple syrup and stir for 1 minute. Remove rosemary with a slotted spoon and transfer to parchment paper. Let dry for 1 hour. Roll cranberries and rosemary in the remaining ¼ cup sugar to coat. Set aside.
- Make mulled wine caramel: Combine apple cider and red wine in a medium pot. Bring to a boil, then reduce heat to medium and cook until the liquid is reduced to ¼ cup. Combine the reduced wine liquid with heavy cream, sugar, corn syrup, butter, and orange zest in a medium pot. Bring to a simmer over medium heat and continue cooking the caramel until the temperature reaches 225°F (107°C). Remove from heat and stir in cinnamon, nutmeg, cloves, and allspice. Transfer to a heat-safe bowl and let cool completely.
- Prepare the pan and preheat oven: Preheat the oven to 400°F (204°C). Line the bottom and sides of a 9-inch springform pan with parchment paper, trimming so the paper extends 2 inches above the pan on all sides. Grease the parchment paper with butter.
- Make the cheesecake batter: Beat cream cheese, mascarpone, and sugar together until smooth and creamy, about 2 minutes. Add eggs one at a time, fully incorporating each egg before adding the next. Mix in heavy cream, 1 ½ cups of the mulled wine caramel, salt, and vanilla extract until well combined. Add sifted all-purpose flour and mix until smooth without overmixing.
- Bake the cheesecake: Pour the cheesecake batter into the prepared pan. Bake for 50 minutes to 1 hour, or until the edges are set but the center remains slightly jiggly. Remove from the oven and let cool completely at room temperature.
- Garnish and serve: Garnish the cooled cheesecake with the candied orange peel, cranberries, and rosemary sprigs. Serve slices with extra warm mulled wine caramel on the side for drizzling.
Notes
- Ensure cream cheese and mascarpone are fully softened at room temperature to avoid lumps in the cheesecake batter.
- The center of the cheesecake should remain slightly jiggly when done; it will firm up as it cools.
- Use a candy thermometer to precisely reach the desired temperature for the caramel to ensure it sets properly.
- Allow the candied garnishes to dry completely for best texture and appearance.
- The cheesecake is best served at room temperature or slightly chilled.
- Prep Time: 40 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
