STRAWBERRY CHAMPAGNE CHEESECAKE WITH CHAMPAGNE CAKE BOTTOM
This Strawberry Champagne Cheesecake is out of this world! With a pink champagne cake bottom, thick and creamy champagne cheesecake filling, and a strawberry sauce and strawberry champagne whipped cream topping, this is the ultimate dessert to celebrate New Years Eve!
Provided by Dedra | QueensleeAppetit
Categories New Years
Time 10h25m
Number Of Ingredients 27
Steps:
- Add all of the champagne to a medium saucepan over medium heat and cook until the champagne has reduced to 1 and 1/4 or 1 and 1/2 cups. Make sure it doesn't boil, if it does begin to boil, lower the heat.
- To test if the champagne has reduced to the right amount, pour it into a liquid measuring cup. If you have too much, pour back into the saucepan and return to the stove and continue to cook, checking every now and then until you are left with the right amount. Set aside to cool completely, you can even transfer it to the refrigerator to speed up the cooling process.
- Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and spray the sides with non-stick spray. Set aside.
- Sift flour, baking powder and salt in a medium bowl. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3-4 minutes.
- Scrape down the sides of the bowl and add the sour cream and vanilla. Mix until combined.
- Add the egg whites and continue to mix until combined.
- Scrape down the sides of the bowl. Add half of the dry ingredients to the bow and mix until combined.
- Add 1/3 cup of the cooled champagne reduction and mix until well incorporated.
- Add remaining dry ingredients and continue to mix until well combined. Tint batter with pink gel food colouring, if desired.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.
- Take 1 extra large piece of aluminum foil that's bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
- In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until creamy, about 2-4 minutes.
- Scrape down the sides of the bowl and add sugar and cornstarch. Beat on low until smooth and combined.
- Add the sour cream and vanilla. Continue beating until smooth.
- Mix in 3/4 cup of champagne reduction. Beat until well combined.
- Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined.
- Pour the cheesecake onto the cooled cake base and place into a larger pan.
- Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
- Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.
- After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack.
- Once cheesecake has cooled to room temperature, transfer to the refrigerator to chill overnight.
- Combine fresh diced strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil.
- Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes.
- Pour sauce into a blender or food processor and pulse until the strawberries are smooth. Press through a fine mesh sieve and discard the seeds. Allow to cool completely.
- Once cooled, cover with plastic wrap and refrigerate until ready to use.
- Add all of the ingredients to a large stainless steel bowl and beat, using a hand mixer until stiff peaks form, about 3-4 minutes. Set aside.
- Once chilled, remove cheesecake from refrigerator and remove the springform pan ring. Transfer cheesecake to a serving platter.
- Pour chilled strawberry sauce on top and spread to cover the surface.
- Transfer whipped cream to a pastry bag fitted with a large round tip, I recommend Ateco 808. Pipe poofs on top of the cheesecake. The strawberry sauce will get pushed off the sides.
- Garnish the top with edible gold stars, if desired. Slice and serve!
Nutrition Facts : Calories 417 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 128 milligrams cholesterol, Fat 22 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 108 milligrams sodium, Sugar 38 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
MINI STRAWBERRY CHAMPAGNE CHEESECAKES
Enjoy the feel-good flavor of champagne with a sweet berry twist by whipping up these darling little Strawberry Champagne Cheesecakes! Each cupcake-style cheesecake has a crispy vanilla wafer crust, a creamy champagne filling with fresh strawberry chunks, plus a fluffy strawberry champagne whipped cream topping.
Provided by Lindsay
Categories Dessert
Time 1h25m
Yield 12
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 Mini Cheesecake, Calories 253 calories, Sugar 17.7 g, Sodium 154.5 mg, Fat 13.7 g, SaturatedFat 7.2 g, TransFat 0.2 g, Carbohydrate 23.4 g, Fiber 0.5 g, Protein 4.2 g, Cholesterol 61.3 mg
STRAWBERRY CHAMPAGNE CHEESECAKE
This a very tasty cake for special occasions. There are many flavors to savor and your tongue will delight in various textures as well - a true sensory experience.
Provided by Sara Andrea
Categories Cakes
Time 2h
Number Of Ingredients 16
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.
GLAZED STRAWBERRY CHEESECAKE
This ruby-red showstopper has been a family favorite for more than 30 years. When I take it to potluck parties and other get-togethers, we devour every last bite.-Jan Decarlantonio, Centreville, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 325°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan., In a small bowl, mix pecans and wafer crumbs; stir in butter. Press onto bottom and 1/2 in. up sides of prepared pan., In a large bowl, beat cream cheese and 1-1/3 cups sugar until smooth. Beat in 2 teaspoons vanilla. Add eggs; beat on low speed just until blended. Pour into crust. Place springform pan in a larger baking pan; add 1 in. of hot water to larger pan., Bake until center is almost set, 65-75 minutes. Let stand 5 minutes on a wire rack. In a small bowl, mix sour cream and remaining sugar and vanilla; spread over top of cheesecake. Bake 5 minutes longer., Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., In a small saucepan, whisk cornstarch and liqueur until smooth. Stir in spreadable fruit; bring to a boil over medium heat. Cook and stir until thickened, about 2 minutes. Cool to room temperature, stirring occasionally., Remove rim from springform pan. Arrange strawberries over cheesecake; top with some of the glaze, allowing glaze to drip down sides. Refrigerate until glaze is set, about 1 hour. To serve, gently warm remaining glaze; serve with cheesecake.
Nutrition Facts : Calories 462 calories, Fat 30g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 253mg sodium, Carbohydrate 42g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.
STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY CHEESECAKES
Spend more time entertaining and less time in the kitchen with this speedy, low-fat recipe - ideal if you want a lighter option at the end of your dinner party
Provided by Good Food team
Categories Dessert, Dinner
Time 10m
Number Of Ingredients 7
Steps:
- Put the biscuits in a plastic bag and bash with a rolling pin until you have chunky crumbs. Divide between 4 glasses or small bowls.
- Beat the soft cheese, yogurt, sugar and vanilla together until smooth, then spoon over the crumbs and chill until you are ready to serve.
- Stir the jam in a bowl until loose, then gently stir in the strawberries. Divide the strawberries between the cheesecakes and serve.
Nutrition Facts : Calories 263 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.93 milligram of sodium
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