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
CHAMPAGNE STRAWBERRIES
Brilliant, delicious, and boozy champagne-soaked strawberries covered in sugar.
Provided by Katerina | Diethood
Categories Dessert
Time 1h5m
Number Of Ingredients 4
Steps:
- Place the strawberries in a large bowl.
- Pour in the champagne and mix in the vodka; set aside for 1 hour.
- Drain the strawberries and pat dry with paper towels.
- Roll strawberries in sugar.
- Transfer strawberries to a serving plate and serve.
Nutrition Facts : ServingSize 4 ounces, Calories 162 kcal, Carbohydrate 22 g, Sodium 7 mg, Fiber 2 g, Sugar 19 g
STRAWBERRY AND CHAMPAGNE DESSERT SAUCE
Make and share this Strawberry and Champagne Dessert Sauce recipe from Food.com.
Provided by Shannon Cooks
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix together sugar, champagne and jelly in a saucepan.
- Stir over medium heat and cook until the sugar dissolves and the mixture begins to lightly boil.
- Mix water with corn starch in a separate bowl to form a paste.
- Stir into the saucepan.
- Cook on medium heat until slightly thickened.
- Mix in strawberries and cook until heated and slightly softened.
- Serve over ice cream, sorbet or shortcake with whipped cream.
STRAWBERRIES AND CHAMPAGNE CHEESECAKE
I bake from scratch because I believe that love-and sweetened condensed milk-are the best ingredients. -Kathryn Work, Louisville, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h40m
Yield 12 servings.
Number Of Ingredients 17
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.
Nutrition Facts : Calories 684 calories, Fat 42g fat (25g saturated fat), Cholesterol 185mg cholesterol, Sodium 378mg sodium, Carbohydrate 68g carbohydrate (55g sugars, Fiber 1g fiber), Protein 9g protein.
STRAWBERRY DESSERT SAUCE
Make and share this Strawberry Dessert Sauce recipe from Food.com.
Provided by looneytunesfan
Categories Sauces
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mash strawberries; set aside. In a saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in strawberries; remove from the heat. Stir in lemon juice. Transfer to a small bowl. Cover and refrigerate until chilled.
Nutrition Facts : Calories 73.7, Fat 0.3, Sodium 1.4, Carbohydrate 18.5, Fiber 1.8, Sugar 13.7, Protein 0.6
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