Drunk Cheesecake Recipe (By Brilynn)
- Ready In:
- 2hrs 20mins
- Ingredients:
- 18
- Serves:
-
12
ingredients
-
CRUST
- 1 cup graham wafer crumbs
- 1⁄4 cup melted butter
-
FILLING
- 1.5 (8 ounce) packages cream cheese, at room temperature
- 3⁄4 cup sugar
- 1 pinch salt
- 6 eggs, separated
- 1⁄2 cup sour cream
- 1 lemon, juice of
- 1 lemon, zest of
- 1 teaspoon vanilla
- 1 tablespoon cornstarch
-
PORT SAUCE
- 1 cup ruby port
- 1 cup sugar
- 1 whole star anise
- 1 cinnamon stick
- 2 whole cloves
- 1 clementine, zest of
- 2 cups fresh cranberries
directions
-
CHEESECAKE:
- Preheat oven to 275 degrees F.
- Combine graham wafer crumbs and melted butter in a small bowl.
- Stir well and press into a 9” springform pan that has been lined on the bottom with parchment paper and greased.
- Bake in preheated oven until firm.
- In a large bowl combine cream cheese, sugar and salt, beat just until smooth. Do not over beat the mixture – you don’t want to incorporate too much air in the cheesecake – it increases the chances for the cake to crack and fall.
- Add the egg yolks three at a time beating after each addition.
- Scrape down sides of bowl and add the sour cream, lemon juice, vanilla and zest, blend until just smooth, careful not to over beat the mixture.
- Add cornstarch and mix until smooth.
- In a clean stainless bowl whip the egg whites until soft peaks hold.
- Fold egg whites gently but quickly into cheese mixture, making sure no streaks of the egg whites remain. Again do not over mix the mixture.
- Pour batter into prepared pan and bake in middle of oven for 70 minutes or until cake is just firm.
- If it is NOT golden on top at this point, increase oven temperature to 300 degrees F and bake another 10 minutes until cake is golden.
- Turn oven off and open oven door, leaving cake in oven for another 20 minutes.
- Remove and cool completely.
-
PORT SAUCE:
- Bring Port, sugar, star anise, cinnamon stick, cloves, and clementine peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves.
- Reduce heat to medium and simmer 5 minutes.
- Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes.
- Remove from heat and transfer to medium bowl; refrigerate until cold.
- Serve cheesecake draped in port sauce.
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RECIPE SUBMITTED BY
<p>Click to feed animals I'm a retired teacher now living in the Jamaica Plain area of Boston. I have one daughter, 2 granddaughters, and 1 great-grandson(17 yo Dec '11)! I've travelled a bit throughout Europe and the U.S. as well as Honduras and Costa Rica. I think I may have some gypsy ancestors! I love to travel but am not able to anymore. So I do a LOT of reading instead. My current craft passion is knittng but I have dabbled in just about everything. I've done leaded glass work(stained glass), which I love; am working on counted cross stitch; and am willing to try any craft, at least once! I've also worked for a major insurance company as a case analyst. I have 2 cats, Teddy BB 11 .o. on the 19th of Feb, and CiCi who will be 5 years old on Mar 6th. src=http://i23.photobucket.com/albums/b399/susied214/orn.jpg></p>