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Ingredients
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Cheesecake
Crust
Port Poached Blueberries
Method
Cheesecake
- 1
Prepare the Cheesecake Filling
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy.
- 2
Add Sugar and Sour Cream
Gradually add the granulated sugar and sour cream to the cream cheese, mixing until well combined.
- 3
Incorporate Key Lime Juice and Vanilla
Mix in the key lime juice and vanilla extract until smooth.
- 4
Add Eggs
Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.
- 5
Pour into Crust
Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
Crust
- 6
Prepare the Crust
Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter, stirring until well mixed.
- 7
Form the Crust
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.
Port Poached Blueberries
- 8
Prepare the Poaching Liquid
In a medium saucepan, combine the port wine, granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves.
- 9
Poach the Blueberries
Add the fresh blueberries to the saucepan and simmer gently for about 5-7 minutes, or until the blueberries are softened and the sauce thickens slightly.
- 10
Cool and Serve
Remove from heat and let the poached blueberries cool. Serve warm or at room temperature over the cheesecake.