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Port Wine Cheesecake |
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Serves: 16 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Port Wine Cheesecake recipe on the web!!_ 1/2 cups graham cracker crumbs ___ cup walnuts finely chopped ___ cup butter melted ___ cup sugar _ 8-ounce packages cream cheese softened _ 2/3 cups sugar _ eggs _ cup sour cream ___ cup flour ___ cup port wine 2 teaspoons vanilla extract ___ teaspoon salt ___ teaspoon food colors red _ drops food colors blue At least 12 hours or up to 2 days before serving: In a medium bowl, mix crumbs, nuts, butter and sugar. Press mixture evenly against bottom and 2 inches up sides a 10-inch springform pan. Chill for 30 minutes. Preheat oven to 475°. In a large mixer bowl at medium speed, beat cheese until smooth. At low speed, slowly add sugar, beating until smooth. Add eggs, sour cream, flour, wine, vanilla and salt; beat for 3 minutes or until smooth. Place 2 cups of the cheese mixture in a medium bowl; set aside. Carefully pour remaining mixture into crust. Add food colors to reserved cheese mixture and stir until well blended. Pour in a circle on top of mixture in pan and gently swirl with a spatula to make a marble pattern. Bake for 5 minutes. Reduce oven heat to 200° and bake 1 hour and 15 minutes longer. Turn off oven and leave cake in closed oven for 30 minutes. Place on a wire rack and cool for 30 minutes. Cover and refrigerate at least 8 hours or until ready to serve. Coconut Angel Cake Pineapple-Macadamia Cake Port Wine Cheesecake Prune Spice Cake |
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