New York Cheesecake With Cranberry Port Topping

Ingredients

Filling

• 24 ounces cream cheese, softened
• 3/4 cup granulated sugar
• 4 eggs
• 1 tablespoon lemon juice
• 1 tablespoon vanilla extract
• 1 pinch salt
• 1 cup sour cream

Crust

• 1 1/2 cups chocolate wafer crumbs
• 1/4 cup butter, melted

Cranberry Port Topping

• 340 g cranberries
• 3/4 cup granulated sugar
• 1/2 cup water
• 1 tablespoon cornstarch
• 1/2 cup port wine

Directions

1. 1

   Grease the bottom of a 9" springform pan and line the sides with parchment paper.

2. 2

   Set the pan on a large square of heavy-duty foil and press the foil up the sides of the pan.

3. 3

   Set aside.

4. 4

   To make the crust, stir the crumbs with the butter until moistened.

5. 5

   Press into the bottom of the prepared pan.

6. 6

   Bake in the centre of a 350 degree F oven until set, about 10 minutes.

7. 7

   Let cool on a rack.

8. 8

   Meanwhile, in a large bowl, beat the cream cheese until smooth.

9. 9

   Beat in the sugar until fluffy.

10. 10

    Beat in the eggs, one at a time.

11. 11

    Beat in the lemon juice, vanilla and salt, then beat in the sour cream.

12. 12

    Pour over the crust.

13. 13

    Set the springform pan in a larger pan and pour in enough hot water to come 1" up the sides.

14. 14

    Bake in the centre of a 325 degree F oven until the shine disappears and the edge is set yet the centre still jiggles slightly, about 1-1/4 hours.

15. 15

    Turn off the oven and let cool in the oven for 1 hour.

16. 16

    Remove from the water and transfer to a rack.

17. 17

    Remove the foil and let cool completely.

18. 18

    Cover and refrigerate until set, about 2 hours.

19. 19

    To make the topping, bring the cranberries, sugar and water to a boil in a small saucepan.

20. 20

    Reduce the heat and let simmer until saucy and the berries pop but still retain their shape, about 8 minutes.

21. 21

    Whisk the corn starch into the port until dissolved.

22. 22

    Gently whisk into the cranberry mixture and return to a boil.

23. 23

    Boil until thickened, about 1 minute.

24. 24

    Let cool slightly.

25. 25

    Cover and refrigerate until cold, about 2 hours.

26. 26

    Spoon about 1/2 cup of the topping over the cheesecake, leaving 1/2" border.

27. 27

    Refrigerate for 2 hours.

28. 28

    Serve the remaining topping as a sauce.