SWIRLED PORT CHEESECAKE

SWIRLED PORT CHEESECAKE image

Yield 1 9-inch cheesecake

Number Of Ingredients 18

Crust
6 oz graham cracker crumbs
3 tbsp sugar
5 tbsp unsalted butter, melted
Filling
16 oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
pinch of salt
3 large eggs
4 tbsp Port wine
Topping
8 oz sour cream
1 tbsp sugar
1/2 tsp vanilla
1 tbsp Port wine
1 cup toasted almonds, chopped
2 cups shaved semi-sweet chocolate

Steps:

Preheat the oven to 350 degrees Crust: Mix graham cracker crumbs, sugar and butter. Press mixture firmly into bottom of 9-inch spring-form pan. Filling: Mix cream cheese, sugar, vanilla and salt until well blended, then add eggs, one at a time and mix until well blended. Carefully, with a fork, fold the Port wine into the filling batter, leaving the pretty streaks made with the fork to have a marbled effect after pouring it into the crust. Pour the mixture into crust and bake it for approximately 40 minutes or until golden brown. Take it out of the oven and carefully loosen the cake from rim of pan. Let it cool and then remove the rim of the pan. Topping Mix sour cream, sugar, vanilla, port and spread it evenly over the cheesecake. Carefully sprinkle the toasted almonds over the top and then lay the shaved chocolate in and around the nuts on the top. You can garnish by laying some beautiful chocolate leaves accented with whole toasted almonds in the center of the cheesecake. Refrigerate for 4 hours or until firm. Special Hint: If you really want an extravagant and outstanding dessert, make 2 cups of chocolate ganache (a chocolate cream) with 2 tablespoons of Port wine blended in, and spread it between the cheesecake and the sour cream topping, then garnish with shaved chocolate and toasted almonds.