Dacor Range Cooking manual Port-Glazed Strawberry Cheesecake, For Crust, For Filling

Port-Glazed Strawberry Cheesecake

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.

RECIPES

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