Port Cherry Topping for Cheesecake

~heidi~'s Note:

the BEST topping for a plain or chocolate cheesecake. Tastes superb. Found this somewhere on the internet. This makes enough for almost 2 cheesecakes.

• Total Time: 30 mins
• Prep Time: 5 mins
• Cook Time: 25 mins

Ingredients:

Servings: 20

• 2/3 cup tawny port or 2/3 cup sweet red wine
• 1/2 cup sugar
• 2 (10 ounce) bags cherries, pitted & frozen
• 2 tablespoons fresh lemon juice
• 4 teaspoons cornstarch
• 4 teaspoons water
• 2 teaspoons vanilla extract

Directions:

1. Combine port, 1/2 cup sugar, cherries, and vanilla in a large saucepan; bring to a boil.
2. Cook 5 minutes or until cherries are thawed and mixture is syrupy.
3. Combine juice, cornstarch, and 4 teaspoons water, stirring with a whisk until well blended.
4. Stir cornstarch mixture into cherry mixture, bring to a boil. Reduce heat; simmer 3 minutes or until mixture is slightly thickened and shiny.
5. Remove from heat; cool to room temperature.
6. Cover and chill.
7. Serve over cheesecake.

Reviews

[jalcatraz]

Yum! I really enjoyed this. Not too sweet, not too tart. Great alternative to the canned cherry pie filling that you usually see on cheesecakes. I served this over New York Cheesecake (Sweet Potato Pie) and it was a big hit. I did wish it were slightly thicker. Next time I might add a little more cornstarch. Thanks for the recipe.