A playful twist on wine and cheesecake: this homemade cheesecake is topped with a Riesling-spiked blueberry and pear glaze. Creamy, rich, and slightly boozy, it’s a great dessert for gatherings or when you want something a little special.
I’ll admit I’m a big cheesecake fan, so I might be biased—but this one is truly delicious.
Crust Ingredients
- 6 cups vanilla wafers
- 1 stick plus 1 tablespoon unsalted butter, melted
Filling Ingredients
- 3 blocks (8 oz each) cream cheese, softened
- 1 cup heavy whipping cream
- 2 cups powdered sugar, sifted
- 2 teaspoons vanilla extract
Riesling-Blueberry-Pear Glaze (Spiked) Ingredients
- 1 heaping cup fresh blueberries
- 2 teaspoons lemon juice
- 1 ripe pear, peeled and chopped
- 3/4 cup Riesling wine
- 1/2 cup granulated sugar
- 2 teaspoons cornstarch
Instructions
Prepare the springform pans by greasing them lightly with cooking spray.
Crust: Place the vanilla wafers in a food processor and pulse until finely ground. Add the melted butter and pulse until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the springform pans to form an even crust layer. Chill the crusts in the refrigerator while you prepare the filling.
Filling: Beat the softened cream cheese at medium speed until smooth and free of lumps, about 3 minutes. Add the heavy whipping cream and continue beating for another minute on medium speed until well combined and slightly fluffy. With the mixer on low, add the powdered sugar in small batches (about 1/2 cup at a time) until fully incorporated. Add the vanilla extract and mix until evenly distributed.
Optional: For a fun visual twist, add a drop or two of violet food coloring and gently blend until the color is even. This is purely decorative and not necessary for flavor.
Remove the chilled crusts from the refrigerator and spoon or pour the cream cheese filling into each pan, smoothing the tops. Refrigerate the cheesecakes for at least 4 hours, or until set. You can serve them plain or top with the Riesling-blueberry-pear glaze described below.
Glaze Preparation
In a medium saucepan combine the blueberries, chopped pear, lemon juice, Riesling wine, granulated sugar, and cornstarch. Stir to combine and bring the mixture to a gentle simmer over medium-low heat. Allow it to reduce and thicken gently, stirring occasionally, for about 25–30 minutes. When the fruit is soft and the liquid has reduced, remove the pan from the heat and let the glaze cool slightly.
For a smooth glaze, strain the mixture through a fine-mesh sieve to remove solids, pressing gently to extract the liquid. If you prefer a chunkier topping, skip the straining. Drizzle the cooled glaze over chilled cheesecake just before serving.
Recipe by Anissa Saxton
Photography and styling by Brittni Mehlhoff