Sparkling Strawberry Champagne Cheesecake
Elevate your dessert experience with our Sparkling Strawberry Champagne Cheesecake, a fusion of sophistication and sweetness. Picture a velvety champagne-infused cheesecake, its delicate richness harmonizing with the effervescence of bubbly champagne. Crowned with vibrant, juicy strawberries, each bite is a symphony of flavors, creating a celebration on your palate.
Equipment
- 1 Springform pan
- 1 Rolling Pin
- 1 medium saucepan
- 1 Stand Mixer
- 1 Large roasting pan for water bath
Ingredients
Cheesecake Filling
- 3 cups cream cheese softened
- 2 eggs
- 1½ cups granulated sugar
- 1 cups heavy whipping cream
- 1 cup champagne
- ½ tbsp pure vanila extract
- 1 tsp cornstarch
Strawberry Swirl
- 2 cups strawberries
- 1 tsp lemon juice
- 4 tbsp granulated sugar
- 1½ tbsp cornstarch
- 1½ tbsp cold water
Graham Cracker Crust
- 2 cups graham crackers crushed
- ½ cup unsalted butter melted
Instructions
Strawberry Swirl
- Remove leafy tops from strawberries. Add strawberries, lemon juice to a medium sized saucepan over medium-high heat. Stir frequently.
- Bring strawberry and lemon juice mixture to a simmer and cook for approximately 8 minutes, mashing the fruit as much as possible as it cooks.
- Add sugar, and continue cooking for an additional 5 minutes.
- In a small bowl combine cornstarch and cold water, creating a slurry. Add to the strawberry mixture. Continue to cook until mixture thickens.
- Remove from heat and allow to cool.
Graham Cracker Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
- Add graham crackers to a large ziploc bag. Use a rolling pin to crush graham crackers until no large pieces remain.
- In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
Cheesecake Filling
- In a medium saucepan add the champagne and cornstarch over medium heat. Cook for 10-15 minutes until reduced by hand to ½ cup. Do not boil. Set aside to cool
- In a large mixing bowl, beat the cream cheese until smooth. Add sugar and continue to beat until well combined.
- Add eggs one at a time, beating well after each addition. Stir in heavy cream, champagne, and vanilla extract until the batter is smooth.
- Pour the batter over the prepared crust and smooth the top with a spatula.
- Using a piping bag or a spoon disperse the strawberry mixture in different spots around the cheesecake. Use a knife or a skewer to create a swirl pattern on the cheesecake.
- Place the springform pan in a roasting pan. Pour boiling water into a large roasting pan until it comes about halfway up the sides of the springform pan.
- Bake in the preheated oven for about 55-60 minutes or until the center is set.
- Once the cheesecake is done, let it cool in the pan for about 15 minutes, then run a knife around the edge to loosen it. Allow it to cool completely in the refrigerator.
- Chill the cheesecake for a few more hours or overnight before serving.
Notes
- Wrap the outside of the springform pan in heavy duty aluminum foil before adding the batter, as an extra layer of protection for the cheesecake, to prevent any water from seeping into your cheesecake.
- Fresh or frozen strawberries work in the recipe
- Fresh lemon juice works best in this recipe however you can substitute with premade lemon juice.
- I used strawberry flavored champagne however regular champagne will work just as well
- Graham crackers can be crushed in a food processor if you prefer this method instead of the ziploc bag and rolling pin method.
- It’s important to be sure all of your dairy ingredients are room temperature, this will ensure a smooth and creamy cheesecake texture.
- When making cheesecake it’s important to slowly cool the cheesecake to prevent cracks.