Lady Roses Faux Pink Champagne Kissed Cheesecake Recipes

PINK CHAMPAGNE CHEESECAKE

Steps:

• Pre-heat oven to 375°F and lightly spray a 7-inch springform pan with cooking spray.

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.

LIME KISSED CHEESECAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine 1 cup sifted flour, 1/4 cup white sugar, and butter with a pastry blender to make coarse crumbs. With a fork, mix in the lime peel, egg yolk, and 1 teaspoon lime juice. Dough will have a paste-like consistency. Cover the bottom and sides of a 9-inch springform pan with the crust mixture. Bake in preheated oven until slightly brown, about 6 to 8 minutes. Remove from oven and set aside.
• Increase oven temperature to 450 degrees F (230 degrees C).
• In a large bowl, combine the cream cheese, 1 1/2 cups white sugar, and 1/2 cup flour; beat until smooth. Blend in eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 1 cup lime juice, vanilla extract, and salt. Beat until smooth. Pour filling into prepared crust.
• Bake in preheated oven for 12 minutes. Reduce heat to 300 degrees F (150 degrees C). Bake until center of the cheesecake doesn't wiggle when the pan is gently shaken, about 1 hour. Remove cake from oven and cool on wire rack.
• Release spring on the outside rim after 1 hour of cooling time, but do not remove the sides. Loosening the spring will help to prevent the cake from cracking. If you remove the rim, the cake will not hold its shape. Chill the cake several hours before serving. Cake develops better flavor if chilled overnight.

FAUX PINK CHAMPAGNE

Steps:

• Combine all and serve.
• You can actually make this a little ahead of time, the bubbly part just goes away some.

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.

PINK LADY (CHAMPAGNE COCKTAIL)

Steps:

• In a saucepan, heat the cranberries, water, sugar and zest to a boil. Reduce to a simmer and cook until the cranberries pop and the syrup turns pink, about 10 minutes.
• Strain through a fine-mesh strainer, pressing with a spatula. Discard the fruit.
• Pour into a jar, cover and chill.
• To make the cocktails: pour 1 tbl triple sec and two tbl of the cranberry syrup into a champagne flute.
• Fill with champagne. Drop in a cranberry and enjoy. (I made this also with non-alcoholic champagne and it was very good.).