New York Cheesecake with Cranberry Port Topping

Author: Canadian Living

Savour this show-stopping dessert featured in the "Sensational Cranberries!" collection of recipes in the October 2006 issue of Canadian Living magazine.

  • Portion size 20 servings
  • Credits : Canadian Living Magazine: October 2006


  • 3 pkg (each 8 oz/250 g) cream cheese softened
  • 3/4 cups granulated sugar
  • 4 eggs
  • 1 tablespoon lemon juice
  • 1 tablespoon vanilla
  • pinch salt
  • 1 cup sour cream
Cranberry Port Topping:
  • 1 bag (340 g) cranberries
  • 3/4 cups granulated sugar
  • 1/2 cup water
  • 1 tablespoon cornstarch
  • 1/2 cup port
  • 1 1/2 cup chocolate wafer crumbs
  • 1/4 cup butter


Grease bottom of 9-inch (2.5 L) springform pan; line side with parchment paper. Set pan on large square of heavy-duty foil; press foil up side of pan. Set aside.

Crust: In bowl, stir crumbs with butter until moistened; press onto bottom of prepared pan. Bake in centre of 350°F (180°C) oven until set, about 10 minutes. Let cool on rack.

Meanwhile, in large bowl, beat cream cheese until smooth; beat in sugar until fluffy. Beat in eggs, 1 at a time. Beat in lemon juice, vanilla and salt ; beat in sour cream. Pour over crust.

Set springform pan in larger pan; pour enough hot water into larger pan to come 1 inch (2.5 cm) up sides. Bake in centre of 325°F (160°C) oven until shine disappears and edge is set yet centre still jiggles slightly, about 1-1/4 hours.

Turn off oven; let cool in oven for 1 hour. Remove from water and transfer to rack; remove foil and let cool completely. Cover and refrigerate until set, about 2 hours. Make-ahead: Refrigerate for up to 2 days or overwrap in heavy-duty foil and freeze for up to 2 weeks.)

Cranberry Port Topping: Meanwhile, in small saucepan, bring cranberries, sugar and water to boil; reduce heat and simmer until saucy and berries pop but still retain shape, about 8 minutes.

Whisk cornstarch into port until dissolved; gently whisk into cranberry mixture and return to boil. Boil until thickened, about 1 minute. Let cool slightly; cover and refrigerate until cold, about 2 hours. Make-ahead: Refrigerate in airtight container for up to 5 days.)

Spoon about 1/2 cup (125 mL) topping evenly over cake, leaving 1/2-inch (1 cm) border. Refrigerate for 2 hours. Serve with remaining topping as sauce.

Nutritional facts <b>Per each of 20 servings:</b> about

  • Sodium 201 mg
  • Protein 5 g
  • Calories 295.0
  • Total fat 19 g
  • Cholesterol 90 mg
  • Saturated fat 11 g
  • Total carbohydrate 26 g


  • Iron 7.0
  • Fibre 0.0
  • Folate 7.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 5.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 20.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Baking & Desserts

New York Cheesecake with Cranberry Port Topping