Port Wine Cheesecake

Port Wine Cheesecake is easy to make and has a beautiful flavour. This recipe would be ideal for summer picnics and barbeques. Serve with fresh whipped cream.


250g plain sweet biscuits
125g butter, melted

1 pkt Port Wine Jelly crystals
1/2 cup boiling water
1/2 cup sweet white wine
250g cream cheese, softened
1 tblsp orange juice
300ml cream, whipped


Crush biscuits in a food processor or with the end of a rolling pin. Add melted butter and mix well to combine. Reserve 1/4 cup of biscuit mixture. Press remainder of mixture into base and up sides of a 20cm springform cake tin. Refrigerate.

Dissolve jelly in boiling water. Add white wine and stir. Refrigerate jelly mix until slightly thickened. Beat cream cheese until smooth. Add orange juice and mix well. Add jelly to cream cheese mixture and beat for a further three minutes. Gently fold in whipped cream. Pour mixture over biscuit base. Sprinkle with reserved biscuit mix.

Refrigerate for at least three hours, preferably overnight. Decorate with whipped cream and mint leaves.

Return from Port Wine Cheesecake to Homepage