Drunk Cheesecake Recipe By Brilynn Recipes

DRUNK CHEESECAKE RECIPE (BY BRILYNN)

Steps:

• CHEESECAKE:.
• Preheat oven to 275 degrees F.
• Combine graham wafer crumbs and melted butter in a small bowl.
• Stir well and press into a 9" springform pan that has been lined on the bottom with parchment paper and greased.
• Bake in preheated oven until firm.
• In a large bowl combine cream cheese, sugar and salt, beat just until smooth. Do not over beat the mixture - you don't want to incorporate too much air in the cheesecake - it increases the chances for the cake to crack and fall.
• Add the egg yolks three at a time beating after each addition.
• Scrape down sides of bowl and add the sour cream, lemon juice, vanilla and zest, blend until just smooth, careful not to over beat the mixture.
• Add cornstarch and mix until smooth.
• In a clean stainless bowl whip the egg whites until soft peaks hold.
• Fold egg whites gently but quickly into cheese mixture, making sure no streaks of the egg whites remain. Again do not over mix the mixture.
• Pour batter into prepared pan and bake in middle of oven for 70 minutes or until cake is just firm.
• If it is NOT golden on top at this point, increase oven temperature to 300 degrees F and bake another 10 minutes until cake is golden.
• Turn oven off and open oven door, leaving cake in oven for another 20 minutes.
• Remove and cool completely.
• PORT SAUCE:.
• Bring Port, sugar, star anise, cinnamon stick, cloves, and clementine peel to boil in heavy large saucepan over high heat, stirring until sugar dissolves.
• Reduce heat to medium and simmer 5 minutes.
• Add cranberries and simmer mixture until cranberries begin to pop, stirring occasionally, about 5 minutes.
• Remove from heat and transfer to medium bowl; refrigerate until cold.
• Serve cheesecake draped in port sauce.

OUR BEST CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Mix graham crumbs, butter and 1/4 cup sugar; press onto bottom of 9-inch springform pan.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.
• Bake 1 hour to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
• Top with pie filling before serving.