Drunk Cheesecake Recipe (By Brilynn)

"Here's a link to this recipe: http://www.grouprecipes.com/668/drunk-cheesecake.html There are tons of great ones there. Original poster had this to say about this recipe: "This is a recipe I made up by combining two other recipes and throwing in a bit of my own ideas. I like to think of it as an "adult" tasting cheesecake.""
photo by a food.com user photo by a food.com user
Ready In:
2hrs 20mins





  • 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.

  • 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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<p>Click to feed animals I'm a retired teacher now living in&nbsp;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&gt;</p>
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