Lady Roses Faux Pink Champagne Kissed Cheesecake Recipes

PINK CHAMPAGNE CHEESECAKE

Steps:

• Pre-heat oven to 350°F and lightly spray a 9-inch springform pan with cooking spray.
• In a medium bowl, add the melted butter to the graham cracker crumbs and mix until the mixture resembles wet sand.
• Pour the mixture into the 9-inch springform pan and press using your fingers or a flat bottomed cup into the bottom and halfway up the sides of the pan.
• Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven and set aside.
• Reduce oven temperature to 325°F
• Over medium heat, heat the champagne in a saucepan until it reduces to 1/3 cup. Careful to not let it boil. Remove from the heat and allow it to cool to room temperature.
• In a large mixing bowl, using an electric hand mixer, beat the cream cheese and sugar together until light and fluffy, about 3 minutes. Add in the flour and salt until combined and fluffy.
• Add the eggs, one at a time, and mix just until combined. Do not over mix at this point.
• With a spatula, mix in the vanilla extract, sour cream, and reduced champagne.
• Divide the batter into two. Add pink gel coloring to one half of the batter to give it a pale pink color. Use a toothpick to add the color a little at a time to avoid adding too much.
• Pour the white cheesecake batter first into the pre-baked crust. Then gently pour the pink batter into the middle of the pan, to form a pattern.
• Tap the pan gently on the kitchen counter a couple of times to get rid of any air bubbles.
• Wrap the cheesecake pan with double foil and place the pan in a large baking pan and add boiling water to the baking pan, about halfway up the sides of the springform pan. (Please don't add hot water to your cheesecake itself!!)
• Bake in the preheated oven for about 1 hour, until the edge of the cheesecake, is set with only the center slightly wobbly.
• Turn off the oven and let cheesecake remain in the oven for another 45 minutes.
• Remove from the oven and cool the cheesecake on a wire rack to room temperature. At this point, remove the cheesecake from the roasting pan and foil wrap.
• Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
• Serve as is or decorate with optional pink-colored whipped cream, sugared cranberries, and sprinkles.

SOUR CREAM TOPPING FOR CHEESECAKE

Steps:

• 1. In a small bowl, add the room temerature sour cream, sugar, extract and lemon juice. Stir to blend flavors together. Then spread on top of cheesecake.
• 2. Leave cheesecake in oven after it has cooked with the oven turned off for 15 minutes, and door is slightly opened. Then add sour cream topping on top of cheesecake, and leave in oven for 45 minutes. Remove from oven to a wire rack and allow cake to cool completely.
• 3. Let cake cool completely at least 4 or 5 hours in fridge or over night, then add additional garnish like colored sugar crystals or your favorite fruit & or candies.
• 4. Slice serve and enjoy.

LADY ROSE'S CHEESECAKE WITH SOUR CREAM TOPPING

Steps:

• 1. Preheat oven to 350 degrees F. Spray a 9 inch spring form pan with cooking spray. Now wrap the bottom of the pan in several layers of aluminum foil. Roll foil about half way up sides of pan. I used 3 layers. Be sure to cover bottom well so water does not seep into bottom while cheesecake is baking.
• 2. Combine crust ingredients into a small bowl & stir to blend.
• 3. Then add melted butter to crust ingredients and stir until thourgly mixed and mixture looks crumbly.
• 4. Pour crumb mixture into prepared pan,& spread evenly over pan. With the back of a measuring cup press crumbs firmly into bottom and up the sides of pan about 2 inches.
• 5. Now bake in a preheated 350 degree F. oven for 8 minutes. Then remove and set aside to cool. REDUCE OVEN TEMPERATURE TO 325 DEGREES F.
• 6. In a medium size bowl add all 4 of the cream cheeses, pudding mix, & sugar, then beat slowly to blend just till mixed. Add eggs one at a time, but only beat till incorporated into batter. Now remove beater and use a spatula, add the extracts and sour cream. Stir by hand just until blended. I do this part by hand so as not to incorporate too much air into batter.
• 7. Pour batter into pan and smooth out top of cheesecake. Place cheesecake in a LARGER PAN, sit on oven rack. THEN POUR ENOUGH BOILING WATER in pan TO COME HALF WAY UP THE SIDES OF SPRINGFORM PAN.
• 8. REDUCE OVEN TEMPERATURE TO 300 DEGREES F. Bake for 1 hour and 20 minutes. Cake should be set but not firm. It will not get real dark on top. After cooking time has elapsed. Turn oven OFF. but leave door slightly open, for about 15 minutes.
• 9. While door is open prepare the sour cream topping. When the 15 minutes has elapsed, brush the sour Cream topping carefully over cheesecake. Continue to leave door open for an additional 45 minutes.DO NOT TURN OVEN BACK ON. Then set on counter to cool completely. Then place in fridge to chill overnight or at least 4 or 5 hours.

STRAWBERRIES AND CHAMPAGNE CHEESECAKE

Steps:

• Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool., In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom., In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet. , Bake at 325° for 55-60 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 sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening., In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.