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Best served with Martin Ray Pinot Noir
Ingredients:
Preheat oven to 300°
The Crust
• 2 oz butter softened
• 1 package ground graham cracker
• 1 8" round x 3" deep non-springform cake pan
Brush pan with softened butter. Press graham crackers into sides and bottom of pan.
Pinot Noir Reduction
• 12oz. Pinot Noir
• 3 oz. Sugar
Combine in pan. Reduce over medium heat to 1/2 of the original volume. Allow to cool.
Cheesecake Batter
• 2 lbs. cream cheese
• 1 tsp Vanilla
• 4 eggs
• 1/2 cup heavy cream
• 3/4 cups sugar
Add all ingredients together in mixing bowl and beat until blended and smooth.
Separate 1/2 of cheesecake batter and add 2/3 Pinot Noir Reduction. Blend until uniform in color. Pour remainder of original batter into cake pan. Pour Pinot Noir infused cheesecake batter into a circular pattern in to the original batter. Swirl gently with a teaspoon. Set cake pan in a slightly wider pan and pour boiling water into a larger pan to a depth of one inch. Bake for two hours. Turn off heat. Allow to sit in oven for one hour. Remove and cool.
Lingonberries with Pinot Noir Reduction Sauce
• 8 oz. sour cream
• 1 small can lingonberries with syrup
Drain Lingonberries and reserve syrup. Whisk together sour cream and remaining Pinot Noir reduction. Add whole lingonberries and sweeten to taste with the reserved syrup.
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