Summertime is the time for sangria, but I don’t drink, so how do I get to enjoy those flavors? Cheesecake comes to mind. So have a slice but don’t drive. I hope you like it.

16 ounce cream cheese
1 14- ounce can sweetened condensed milk
4 ounce Cabernet Sauvignon
3 tablespoons sugar
4 ounces strawberries husked and mashed
4 eggs
1 teaspoon vanilla
1 teaspoon baking powder
8 ounces sour cream
1 shortbread pie crust (store-bought because shortbread cookies never last long enough for me to use)

Topping:
6 ounces Cabernet Sauvignon
4 tablespoons honey
3 1/4” slices of orange
4 ounces sliced strawberries

Cornstarch and water slurry

Strawberries and orange to garnish

Preheat oven to 350.

In a small saucepan, add strawberries, sugar and wine; reduce by 1/3; let cool (should be a syrup consistency).

In a large bowl, beat cream cheese until smooth.

Add sweetened condensed milk and beat for 2 minutes.

Add sour cream, eggs, vanilla, and baking powder.

Pour filling in pie shell.

Bake for 50 minutes; check for consistency ; reduce heat to 300 and continue cooking until toothpick come out clean.

In a saucepan, mix topping: strawberries, wine, honey, and cook for 10 minutes on medium low . Add cornstarch slurry mixture and cook until thick. Let cool for 30 minutes.

Top cheesecake with topping.

Serve with whipped cream and garnish with orange slices.