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White Wine Cheesecake - Baked Cheesecakes #1

Monday, April 15, 2013



I heard about this cheesecake from Reese and she told me how delicious it was. When I finally had a bottle of opened white wine I decided to try it out for myself.

It was still a boozy even after baking for 1 hour, so the kids were forbidden to eat.

I liked it but my hubby was only ok because he wanted it to be more cheesy. My MIL found it too boozy. So, it's pretty much up to the individual. But I'd say the texture is absolutely beautiful. Smooth and creamy but light at the same time.






My cake cracked because I haven't been baking cheesecake for a while and forgot that I had to cool it in the oven, LOL. It was getting late and I just put it under the fan.... 30 minutes later, the middle cracked.

It's not hard to hide cracks.. just decorate it :p



White Wine Cheesecake
Recipe halved from Reese's Kitchen

Filling
250gm cream cheese
1 egg
45gm sugar
75gm plain yogurt
165ml white wine (get the best one)
1 Tbsp cake flour

Crust
100g digestive biscuits, crushed
50g butter, melted

1. Wrap the 6" round ring pan with aluminium foil (wrap the outside)
2. Grease the sides of the pan (I lined my pan sides with non stick baking paper). Mix the biscuit crumbs with melted butter and press it firmly onto the pan.
3. Chill it while you prepare the cheese filling.
4. Cream the cheese and sugar till creamy (no need fluffy).
5. Add in egg and mix well.
6. Add in yogurt and wine and mix well then fold in the flour.
7. Pour into prepared tin with the biscuits base.
8. Bake at 170'C in a waterbath for 60 minutes. Let it cool in oven (door ajar) for 1 hour. Remove from oven and let cool down totally before chilling in the fridge for at least 5 hours.
9. Remove from pan and decorate as desired.

this cake was hard to photograph... urrgh!

17 lovely notes:

Mel April 15, 2013 at 12:31 PM  

Look gorgeous! everything seems so perfect even if you said it cracked! Wish I could have a piece to try out.

Sidratul Muntaha April 15, 2013 at 12:50 PM  

klau takde crack mesti atas tu mcm hangit2 sikit.tu kami punyalah klu buat bake cheesecake.

Phong Hong April 15, 2013 at 1:31 PM  

Wendy, patutlah ada cherries atas cheesecake :) Looks beautiful and that reminds me that I haven't baked a cheesecake for quite some time.

Jeannie Tay April 15, 2013 at 1:48 PM  

So nice! Hiya, no more white wine otherwise can bake this this weekend!

cristalglace April 15, 2013 at 3:01 PM  

I ve never heard about white wine cheesecake before. I love wine and i love cheesecake. This is a perfect combination

Cass @ 揾到食 April 15, 2013 at 11:32 PM  

First time knowing white wine can be used for cheese cake. Must try!

mui mui April 17, 2013 at 9:13 AM  

Hi Wendy,
This cake look so lovely!
Must try this if next time got left over white wine..:p
Love your cake stands too. Did you homemade them? :p
mui

WendyinKK @ Table for 2..... or more April 17, 2013 at 4:47 PM  

Mui Mui,
LOL, DIY with plate and bowl, hahaha

Caca April 18, 2013 at 3:16 PM  

this cake looks so yum, love to try it out! Can you replace white wine with milk/ water?

WendyinKK @ Table for 2..... or more April 19, 2013 at 1:32 PM  

Caca,
White grape juice will be a better choice.

TracieMoo April 29, 2013 at 5:45 PM  

It looks amazing in the pictures you put up. It's in the oven baking now but I think the batter is a lot more watery than the usual baked cheesecake batters. I wonder if it would set. Thanks for the recipe, and to Reese for sharing. Wish me luck ;P

hayley antoli September 24, 2013 at 11:49 PM  
This comment has been removed by a blog administrator.
WendyinKK @ Table for 2..... or more September 25, 2013 at 11:17 AM  

Hayley,
Yes, it is more watery than usual cheesecake batters.
Hope u like it

joy February 18, 2015 at 2:08 PM  
This comment has been removed by a blog administrator.
Sylvia,  January 28, 2016 at 1:02 PM  

Hi Wendy,

If I were to double the recipe and bake it in a 8" pan, how long should I bake it?

WendyinKK January 28, 2016 at 4:55 PM  

Sylvia,
Maybe 30 mins extra

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