Best Strawberry Champagne Cheesecake Recipes

STRAWBERRY CHAMPAGNE CHEESECAKE WITH CHAMPAGNE CAKE BOTTOM

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!

STRAWBERRIES AND CHAMPAGNE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Bring Champagne or sparkling wine to a boil in a small saucepan over medium high heat. Reduce heat to a simmer and continue to cook until liquid is reduced to 1/4 cup, approximately 8 minutes. Remove from heat and allow to cool.
• In a separate bowl, combine cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and up the sides of a greased 9-in. springform pan. Spread sliced strawberries over the bottom.
• In a large mixing bowl, beat cream cheese and remaining sugar until smooth. Add condensed milk, cornstarch and Champagne. Add eggs and egg yolks. Beat on low until combined. Pour mixture over strawberries.
• Wrap the outside of the springform pan in aluminum foil. Place pan on a baking sheet with sides or in a roasting pan. Place the pan on the center rack of the oven. Fill the outer pan with about 1/2-inch of hot water. Close the oven and bake for 1 hour to 1 hour and 15 minutes, or until and instant read thermometer inserted near the center of the cheesecake reads 165 degrees.
• Turn off the oven, but do not remove the cheese cake. Crack the oven door and allow the cheese cake to cool in the warm oven for 1 hour. Afterwards, remove the cheesecake, carefully run a knife account the edge of the pan, cover, and place in the refrigerator overnight.
• Remove sides of springform pan. Slice remaining strawberries arrange them over top of the cheesecake.
• In a microwave or double boiler, melt white chocolate chips and 1/2 teaspoon shortening. Stir until smooth then drizzle over strawberries. Repeat melting and drizzling with milk chocolate chips and remaining shortening.

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.

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 CHEESECAKE

Steps:

• Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.

STRAWBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
• Preheat oven to 300 degrees F (150 degrees C).
• Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
• Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
• Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
• Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.

STRAWBERRY CHEESECAKE SWIRL

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.