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
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
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
Cool completely in pan on rack, then chill, loosely covered, at least 8 hours.
Serves
RECIPES
50