Ingredients

• Infused White Wine Ingredients:
• 200ml Barefoot Pinot Grigio
• 200g Green grapes, chopped
• Crust Ingredients:
• 90g Chocolate crust
• 38g Unsalted butter, melted
• Cheesecake Ingredients:
• 125g Cream cheese
• 50g Sugar
• 5g Gelatin sheet
• 120ml Whipping cream
• 60ml Infused white wine
• 1 tbsp. Lemon juice
• Decorating Ingredients:
• 15g Sugar
• 8g Gelatin sheet
• 90ml Infused white wine
• 50ml Water
• Sliced lemon
• Sliced orange
• Diced kiwi

Directions

1. Prepare the infused white wine the night before: combine the green grapes and Barefoot Pinot Grigio in a glass and leave to soak overnight.
2. Prepare the chocolate base: mix the chocolate crust and melted butter in a bowl. Press into the base of a cake tin and spread it evenly. Place in the fridge for 30 minutes.
3. Prepare the cheesecake: Combine the gelatin sheet and 60mL infused white wine in a bowl, place it over the simmer water until the gelatin is completely dissolved and let cool.
4. Whisk the cream cheese, sugar and lemon juice together until smooth. Add the gelatin white wine mixture and mix well.
5. Whisk the whipped cream in another bowl until they form soft peaks. Gradually fold into the cream cheese mixture.
6. Pour the mixture on to the cake tin and refrigerate for 2-3 hours or until it is set.
7. Prepare the decoration: Combine the sugar, gelatin sheet, water and 90mL infused white wine in a bowl, place it over the simmer water until the gelatin is completely dissolved and let cool.
8. Decorate the sliced lemon, orange and diced kiwi on the cheese cake. Pour the gelatin white wine mixture over the cheesecake and refrigerate for 2-3 hours or until it is set.
9. Gently remove from the cake tin and ready to serve.