Creamy Blueberry Port Cheesecake

Cheesecake Recipe

What’s not to love about wine? You can drink it, cook with it and now you can also make delicious dessert even more flavorful! Try this Blueberry Port Cheesecake recipe for a sweet and creamy treat.

 
What You’ll Need:

Crust:
1 tablespoon melted butter (for greasing the pan)
½ cup pecan pieces
1 cup graham cracker crumbs
2 tablespoons sugar
6 tablespoons melted unsalted butter

 
Filling:
½ cup port
¾ cup dried blueberries
1 ½ pounds cream cheese (room temperature)
6 tablespoons unsalted butter (room temperature)
1 cup sugar
2 tablespoons cornstarch
4 large eggs
1 cup sour cream
2 teaspoons vanilla extract

 
Topping:
1 cup port
¼ cup sugar
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 pint blueberries

 
How to Make It:

Crust:

  1. Preheat oven to 300 degrees.
  2. Grease an 8-inch cake pan with 1 tablespoon butter.
  3. Toast the pecans on a cookie sheet for 8 minutes (turn the pan once for an even toasting).
  4. In a bowl, combine graham cracker crumbs, sugar, butter and pecans.
  5. Pat evenly over the bottom of the pan.

Filling:

  1. In a small saucepan, simmer port and dried blueberries for 3 minutes, set aside to cool.
  2. On medium, beat cream cheese, butter, sugar and cornstarch, to blend.
  3. Add eggs, one at a time, then add sour cream, vanilla and blueberry port mixture.
  4. Pour batter into prepared pan.
  5. Set into hot water bath and bake for 1 hour and 15 minutes, until slightly puffed and firm.
  6. Cool on rack.
  7. Refrigerate, then remove from pan.

Blueberry Sauce:

  1. In a saucepan, simmer ¾ cup port and sugar for 3 minutes.
  2. Meanwhile, whisk cornstarch, vanilla and remaining ¼ cup port together.
  3. Add mixture to pan to simmer for 2 more minutes.
  4. Add half of blueberries and cook until blueberries burst and sauce thickens.
  5. Remove from heat and let cool.
  6. Stir in remaining berries and spread over top of cooled cheesecake.

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