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Port-Glazed Strawberry Cheesecake
RECIPES
1 quart strawberries, hulled and sliced
1/4 cup granulated sugar
1/4 cup port
For Crust:
70 Vanilla wafers (8 1/2 oz), finely ground in a food processor (about 2 1/3 cups)
1 1/4 sticks unsalted butter, melted and cooled
For Filling:
2 1/2 (8 ounce) packages cream cheese, softened
8 oz mascarpone cheese at room temperature
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/4 teaspoon salt
In a small bowl, combine strawberries, sugar and port. Cover with plastic wrap and allow to rest for 1 hour.
Make crust:
Adjust oven rack to position 2. Preheat oven to 325° on Convection Bake. Butter bottom and side of a 8-inch or 10-inch springform pan.
Stir together cookie crumbs and butter in a bowl. Reserve 1/4 cup crumb mixture for sprinkling over cheesecake, then pat remainder onto bottom
and 1-1/2 inches up side of springform pan (about 1/4- 1/2 inch thick). Put pan on a cookie sheet and bake until golden (about 10 minutes).
Cool completely on a rack. Leave oven on.
Make filling while crust bakes:
Beat cream cheese, mascarpone, and sugar into a large bowl with an electric mixer at the high speed until fluffy (3-5 minutes). Add eggs 1 at a
time, beating well after each addition. Add vanilla, lemon juice, and salt and mix at low speed until combined. Pour half of the batter into cooled
crust. Using a slotted spoon top this batter with the sliced strawberries in a single layer. Top with remaining batter. Bake until cake is set and
puffed around edge but still trembles slightly when pan is shaken gently (25-30 minutes). Cool slightly in springform pan on rack, about 20 min-
utes. (Cheesecake will continue to set as it cools).
Cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
Serves 8-10.
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