Featured Wine
Recipe
Grandma's cheesecake
5- 8oz packages cream cheese
1 3/4 cup sugar
3 tbs flour
1/2 tsp vanilla
5 whole eggs
2 egg yolks
1/4 cup heavy cream
15 graham crackers
1/4 cup butter
Make a crust using the 15 graham crackers and the melted butter. Press into the bottom of a springfoam pan. Bake at 325 for 8 minutes. While that is baking, in a large bowl combine cream cheese, sugar, flour and vanilla. Beat on high until well blended. Add eggs one at a time, mixing between each. Add cream and mix. Pour mixture onto crust and bake at 450 for 10 minutes. Reduce the heat to 250 and back for one hour (or until set). Remove and cool.
Cherry topping
1 can of cherry pie filling
pinch of dark brown sugar
*optional* 1/4 Musket Red wine
Pour the cherry filling in a pan and set on medium/low. Mix in some brown sugar and the wine. Heat until the wine is incorporated into the cherries, which can take around 20 minutes. Cool the topping before putting it on the cooled cheesecake. If the top of the cheesecake breaks, don't worry! All that's doing is giving you a spot to fill with your topping (suggestion from my grandma).
Wine
Musket Red is our October 2020 wine! This has our Chamborcin, grown in the vineyard on the property, and cherry juice to make a sweet wine great for pairing with a dessert. It works particularly well with this cheesecake because the slight sharpness of the cherry juice cuts through the heaviness of the cream cheese. You don't need to add the wine to the topping since the brown sugar takes away the tinny taste of canned fruit, but if the opportunity arises to add wine to your food, why not?