Gluten-free speculatius cheesecake with mulled wine glaze

Ingredients for 1 servings:

• 240 g speculatius, gluten-free
• 110 g butter
• 600 g cream cheese
• 220 g low-fat curd cheese
• 3 tbsp orange juice, freshly squeezed
• 180 g sugar
• 1 tbsp speculatius spice
• 1 tbsp cinnamon powder
• 3 tbsp cornstarch
• 1 egg(s)
• 170 g cream
• 200 ml cherry juice or mulled wine
• 1 pack of cake glaze, red
• 2 tbsp sugar
• some speculatius cookies for decoration

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Preheat the oven to 180°C (top/bottom heat). Crumble the speculatius biscuits, preferably in a mixer, and melt the butter. Mix both ingredients together. Line a 28 cm springform pan with baking paper, spread the biscuit-butter mixture on the bottom and press down firmly. Bake in the preheated oven on the middle rack for about 8 minutes. For the filling, beat the cream cheese, quark, orange juice, sugar, spices, cornstarch, egg, and cream until creamy. Spread on the bottom and bake on the middle rack for another 45-50 minutes. Allow the cake to cool completely. Then heat the cherry juice or mulled wine with the sugar and cake glaze in a saucepan. Allow to cool slightly and pour over the cake. Refrigerate for about 5-6 hours. Then crumble the remaining speculatius biscuits and decorate.