Strawberry Champagne Cheesecake Shooters Food

STRAWBERRY CHAMPAGNE CHEESECAKE

Steps:

• 1. Boil champagne in a small saucepan until liquid reduces to 1/4 cup, about 8 minutes.
• 2. In a large bowl combine crushed crackers, 1/2 cup sugar and butter. Press onto bottom and 1 1/2 inch up side of springform pan. Arrange berries on the bottom. Set aside.
• 3. In a large bowl beat cream cheese and 1 1/2 cups sugar until smooth. Whip in condensed milk, cornstarch and reduced champagne. Add 2 eggs + 2 egg yolks and beat on low until combined. Pour over strawberries. Place pan on baking sheet.
• 4. Bake at 325 degrees for 60 minutes. Cool 60 minutes. Refrigerate over night.
• 5. Remove springform. Slice berries and arrange on top.
• 6. Microwave milk chocolate plus 1/2 t. shortening in a small bowl. Drizzle over cake. Microwave white chocolate plus 1/2 t. shortening in a small bowl. Drizzle over cake.
• 7. Beat cream until thick. Add powdered sugar. Garnish cheesecake and serve.

STRAWBERRY LEMONADE CHEESECAKE SHOOTERS

Steps:

• For the cheesecake:
• Beat PHILADELPHIA Cream Cheese and sweetened condensed milk in a medium bowl until smooth, then beat in gelatin mix, lemon zest, and lemon extract. Cover and refrigerate for at least 4 hours to set up (I left mine overnight).
• For the strawberry topping:
• Combine all ingredients in a medium pot over medium heat. Cook, stirring occasionally, for 12-15 minutes. Let cool and store in fridge until ready to use. *Mixture will thicken upon cooling.
• For the graham cracker crust:
• Whisk graham cracker crumbs and sugar together, then drizzle in melted butter and combine until mixture is uniform.
• To assemble cheesecake shooters:
• Add 1 Tbsp or so of graham cracker crust to the bottom of a small glass or shot glass. Top with 2 Tbsp cheesecake mixture, then 1 Tbsp of strawberry topping. Serve immediately. Images do not match method of preparation. Looks like two layers.
• Note: For a more traditional looking cheesecake, press the entirety of the graham cracker mixture into the bottom of a 9 inch pie plate. Fill with cheesecake mixture, then top with strawberry topping. Place in fridge to set up for four hours before serving.

CHERRY CHEESECAKE SHOOTERS

Steps:

• Put the graham crackers into a resealable bag and bash with a rolling pin into fine crumbs. Spoon the crumbs into the bottoms of small wine glasses.
• Add the cream cheese and sweetened condensed milk to the bowl of an electric mixer and whip together until light and fluffy. Spoon into a pastry bag and pipe a big helping over the crumbs in each of the glasses.
• Top with a couple of teaspoons of cherry pie filling, and then with some almond flakes.

CHAMPAGNE AND STRAWBERRY SHOTS

Steps:

• Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes. Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
• Transfer the gelatin to a large bowl and stir in the champagne. Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.
• Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.
• Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.
• Spoon the champagne mixture into the strawberries and stand them in a baking dish. Refrigerate until firm, about 1 hour. Garnish with mint leaves and serve.

MINI STRAWBERRY CHAMPAGNE CHEESECAKES

Steps:

• Preheat oven to 325°F (162°C). Add cupcake liners to a cupcake pan.
• Combine the vanilla wafer cookies crumbs, sugar and melted butter. Divide the mixture between the cupcake liners (about 2 tablespoons per cup) and press into the bottoms.
• Bake the crusts for 5 minutes then remove from oven. Allow to cool while you make the filling.
• Reduce oven to 300°F (148°C).
• To reduce and thicken the champagne, add the champagne and cornstarch to a medium sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
• In a large bowl, mix the cream cheese, sugar, and flour until combined (Use low speed to keep less air from getting into the batter, which can cause cracks). Scrape down the sides of the bowl.
• Add the sour cream and vanilla extract. Beat on low speed until well combined.Add the champagne reduction and mix until combined.
• Add the eggs one at a time, beating slowly and scraping the sides of the bowl after each addition.
• Add about a tablespoon of chopped strawberries to each cheesecake crust so there's an even layer at the bottom of each.
• Add the filling to each cheesecake cup until cups are mostly full.
• Bake the cheesecakes for 20-23 minutes, then turn off the oven and leave the door closed for another 5 minutes.
• Crack the oven door and allow cheesecakes to cool for 15-20 minutes, then put in the fridge to finish cooling. When cheesecakes are cooled, remove them from the pan.
• When the cheesecakes are cool, make the whipped cream. Add the cornstarch to the champagne and whisk together, then stir in the strawberry puree.
• Add the champagne mixture to a medium-sized saucepan and heat over medium heat for about 10-15 minutes, until reduced by half, to 1/2 cup. Do not boil. To see if the volume has reduced enough, pour the liquid into a glass measuring cup. If not yet at ½ cup (120ml), pour champagne back into the pan and continue to heat until it has. Once done, set aside to cool and come to room temperature. You can place it in the refrigerator or freezer to speed up cooling.
• Add the heavy whipping cream, powdered sugar, champagne mixture and red food coloring to a large mixer bowl, then whip on high speed until stiff peaks form.
• Pipe swirls of whipped cream onto the top of each cheesecake. I used Ateco tip 844.
• Add some sprinkles to the top, if desired, then refrigerate until ready to serve.