Drunk Cheesecake Recipe (By Brilynn)

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.