New York Cheesecake with Cranberry Port Topping

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.

Source : Canadian Living Magazine: October 2006