| Title: | Cheescake with Berry sauce |
| Wine Pairing: | Zinfandel, Chardonnay |
| We Recommend: |
Burmester 10 year old Tawny Port St. Amant 2007 Old Vine Zinfandel |
| Meal Type: | Dessert |
| Main Ingredient: | Cheese |
| Ingredients: | Cheesecake 2 cups ground shortbread cookies 1/4 cup (1/2 stick) unsalted butter, melted 3 8-ounce packages cream cheese, room temperature 3/4 cup sugar 1/2 teaspoon vanilla extract 2 large eggs 2 large egg yolks Berry Sauce 1/4 cup (1/2 stick) unsalted butter 1/4 cup sugar 3 cups raspberries (frozen is allright, just thaw before using) 3 cups blueberries (frozen is allright, just thaw before using) 6 tablespoons chambord |
| Instructions: | For cheesecake: Preheat oven to 325°F. Butter 9 inch spring form pan Toss ground cookies with melted butter in medium bowl to blend. Press cookie mixture evenly onto bottom of pan; reserve remaining cookie mixture. Using electric mixer, beat cream cheese, sugar, and vanilla in large bowl until fluffy, occasionally scraping down sides of bowl, about 1 minute. Add eggs and yolks 1 at a time, blending well after each addition. Place batter on top of cookie mixture. Bake until cheesecake is set in center, about 45 minutes. Cool completely. Wrap in plastic and refrigerate until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.) For sauce: Melt butter in heavy medium skillet over high heat. Mix in sugar. Add berries and stir until sugar dissolves and berries are heated through, about 3 minutes. Remove skillet from heat; stir in liqueur. Cut around cheesecakes to loosen. Turn cheesecakes out onto plates. Pour warm berry sauce around cheesecakes. |
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