Cheesecake
2 pkg (each 8 oz/250 g) cream cheese
3/4 cup (175 mL) granulated sugar
3 eggs
1 tbsp (15 mL) lemon juice
2 tsp (10 mL) vanilla
Pinch salt
3 cups (750 mL) sour cream
Crust
1 cup (250 mL) graham cracker crumbs
1/4 cup (175 mL) granulated sugar
2 tbsp (25 mL) butter, melted
Red Wine Ganache
2 oz dark chocolate, chopped into a few pieces
1/2 C unsalted butter
2 oz red wine (I used a Shiraz)
DIRECTIONS
Cheesecake & Crust:
- In bowl, stir together crumbs, sugar and butter until well moistened; press onto bottom of lightly greased 8 or 8-1/2-inch (2 or 2.25 L) spring form pan. Centre pan on large square of foil; press up to side of pan. Bake in centre of 325°F (160°C) oven for 8 to 10 minutes or until set. Let cool.
- Meanwhile, in large bowl, beat cream cheese until softened. Gradually beat in sugar; beat for 3 minutes or until smooth and light, scraping down bowl twice. Using low speed, beat in eggs, 1 at a time, beating well after each addition and scraping down bowl often. Blend in lemon juice, vanilla and salt, then sour cream. Pour over crust.
- Set spring form pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up side of spring form pan. Bake in centre of 325°F (160°C) oven for 1-1/4 hours or until shine disappears and edge is set yet centre still jiggles slightly. Turn off oven. Quickly run knife around edge of cake. Let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely.
Place the chocolate and the butter in a microwave-safe bowl.
Microwave for 10 seconds and then remove and stir.
Repeat step 2 until the chocolate is all melted.
Slowly pour in the wine and mix thoroughly.
Place in the refrigerator until it hardens enough to easily pour but not too runny, about 5 minutes.
Garnish with fresh strawberries and serve with a nice Red Wine like our KenRidge Australian Shiraz.
Originally published in The Wine Cellar February 2016.
