Drunk Cheesecake Recipe (By Brilynn)

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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