Name: Cheesecake with Wine Gelée recipe by Manini Badlani at BetterButter
Cook time: 60 min
Total time: 60 min
Yield: 8
Ingredients: For crust: 8 full sheets of graham cracker; 8 full sheets of graham cracker; 4 tablespoons (55gr) unsalted butter melted; 1 tablespoon sugar; For cheesecake filling:; 12 oz (340gr) cream cheese softened; 1/4 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; 3/4 cup (180ml) red wine (such as Cabernet Sauvignon); 2 tablespoons hot water; 4 teaspoons sugar

Ingredients Serving: 8

For crust: 8 full sheets of graham cracker
8 full sheets of graham cracker
4 tablespoons (55gr) unsalted butter melted
1 tablespoon sugar
For cheesecake filling:
12 oz (340gr) cream cheese softened
1/4 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
3/4 cup (180ml) red wine (such as Cabernet Sauvignon)
2 tablespoons hot water
4 teaspoons sugar

Instructions

Preheat the oven to 350°F (177°C). Line 9" springform pan with parchment paper
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 sugar 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 1/2 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 1/4 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.

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