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Lemon Cheesecake with Strawberries and Port Glaze Recipe

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Lemon Cheesecake with Strawberries and Port Glaze
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Ingredients
20
Count
Nutrition
635
Calories
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Ingredients:

Directions:

  1. For crust: Preheat oven to 350°F. Blend graham cracker crumbs and sugar in processor. With machine running, add melted butter and lemon juice; blend until crumbs are evenly moistened. Press crumb mixture onto bottom and 2 inches up sides of 10-inch-diameter springform pan with 2 3/4-inch-high sides. Freeze crust 15 minutes. Bake crust until set, about 10 minutes. Cool completely. Maintain oven temperature.
  2. For filling: Using electric mixer, beat first 3 ingredients in large bowl until fluffy and smooth, stopping occasionally to scrape down sides of bowl. Add sour cream, whipping cream, lemon juice, and vanilla and beat just to blend, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, beating just to blend after each addition.
  3. Pour filling into crust (filling will just fill crust). Place springform pan on rimmed baking sheet. Bake cheesecake until top appears set, puffed, and golden at edges but still moves slightly all over when shaken, about 55 minutes. Cool cake 5 minutes.
  4. Meanwhile, prepare topping: Mix sour cream, sugar, and vanilla in medium bowl.
  5. Spoon topping over hot cake, spreading to edge of pan and covering completely. Bake 10 minutes. Transfer cake to rack; cool 10 minutes. Run sharp knife around top 1/2-inch edge of cake to loosen. Place hot cheesecake directly in refrigerator; chill uncovered overnight.
  6. For port syrup: Stir Port, sugar, and vinegar in heavy large saucepan over medium-high heat until sugar dissolves. Boil until liquid is reduced to 3/4 cup, stirring occasionally, about 25 minutes. Cool. Mix in lemon peel. (Cake and syrup can be prepared 2 days ahead. Cover cake and keep refrigerated. Cover syrup and let stand at room temperature.)
  7. Starting below stem end of each berry half, make 3 lengthwise slits through tip. Fan berries and place around edge of cake. (Can be made 8 hours ahead. Cover; chill.)
  8. Release pan sides. Slice cake and drizzle with Port syrup. Serve syrup alongside.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 634.54 Kcal (2657 kJ)
Calories from fat 372.27 Kcal
% Daily Value*
Total Fat 41.36g 64%
Cholesterol 177.43mg 59%
Sodium 466.01mg 19%
Potassium 263.75mg 6%
Total Carbs 56.83g 19%
Sugars 34.94g 140%
Dietary Fiber 1.62g 6%
Protein 10.86g 22%
Vitamin C 12.8mg 21%
Vitamin A 0.1mg 2%
Iron 1.1mg 6%
Calcium 161.6mg 16%
Amount Per 100 g
Calories 265.4 Kcal (1111 kJ)
Calories from fat 155.7 Kcal
% Daily Value*
Total Fat 17.3g 64%
Cholesterol 74.21mg 59%
Sodium 194.91mg 19%
Potassium 110.32mg 6%
Total Carbs 23.77g 19%
Sugars 14.61g 140%
Dietary Fiber 0.68g 6%
Protein 4.54g 22%
Vitamin C 5.3mg 21%
Iron 0.5mg 6%
Calcium 67.6mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.8
    Points
  • 18
    PointsPlus

Good Points

  • saturated fat free

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