Lemon Cheesecake with Strawberries and Port Glaze

Name: Lemon Cheesecake with Strawberries and Port Glaze
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 907 grams packages cream cheese, room temperature; 59 milliliters (packed) dark brown sugar; 4 larges eggs, room temperature; 473 milliliters graham cracker crumbs; 79 milliliters fresh lemon juice; 2 teaspoons grated lemon peel; 750 milliliters tawny Port; 3 Tbsps raspberry vinegar; 355 milliliters sour cream; 8 larges strawberries, unhulled, halved through stem; 118 milliliters sugar; 5 Tbsps unsalted butter, melted; 1 teaspoon vanilla extract; 59 milliliters whipping cream

Lemon Cheesecake with Strawberries and Port Glaze is a vegetarian recipe with 12 servings. One portion of this dish contains approximately 8g of protein, 41g of fat, and a total of 609 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, brown sugar, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes.

Ingredients you will need

Graham Cracker Crumbs

Lemon Juice

Butter

Crust

Sugar

Equipment you will use

Springform Pan

Oven

Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.

Ingredients you will need

Crust

Equipment you will use

Oven

Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl.

Equipment you will use

Hand Mixer

Bowl

Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl.

Ingredients you will need

Whipping Cream

Lemon Juice

Sour Cream

Vanilla

Equipment you will use

Bowl

Add eggs 1 at a time, beating just to blend after each addition.

Ingredients you will need

Egg

Pour filling into crust (filling will just fill crust).

Ingredients you will need

Crust

Place springform pan on rimmed baking sheet.

Equipment you will use

Springform Pan

Baking Sheet

Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.

Equipment you will use

Oven

Mix sour cream, sugar, and vanilla in medium bowl.

Ingredients you will need

Sour Cream

Vanilla

Sugar

Equipment you will use

Bowl

Spoon topping over hot cake, spreading to edge of pan and covering completely.

Equipment you will use

Frying Pan

Bake 10 minutes.

Equipment you will use

Oven

Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen.

Equipment you will use

Knife

Place hot cheesecake directly in refrigerator; chill uncovered overnight.

Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool.

Ingredients you will need

Vinegar

Sugar

Port

Equipment you will use

Sauce Pan

Mix in lemon peel. (Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.)

Ingredients you will need

Lemon Peel

Syrup

Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. (Can be made 8 hours ahead. Cover; chill.)

Ingredients you will need

Berries