Pink Champagne Cheesecake Recipes

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.

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!

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.

LADY ROSE'S FAUX PINK CHAMPAGNE KISSED CHEESECAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES F. I used a 9X 9 springform Pan.
• 2. Add graham crackers and sugar to small bowl, then pour in melted butter, and mix together.
• 3. Pour crumbs into bottom of springform pan and with bottom of measuring cup press in pan and about 2 inches up the sides till firm and in place.
• 4. Bake in preheated 350 degree F. oven for 8 minutes, then allow to cool.
• 5. Reduce oven temperature to 325 degrees F. Fill kettle with water and bring to a boil. Save till needed.
• 6. When crust has cooled, line bottom of pan with double layer of aluminum foil, folding along side of pan.
• 7. Prepare cheesecake filling by adding cream cheese, pudding & pie filling,sugar,sour cream & kool aid in a large bowl. Beat till mixed
• 8. Crack 4 eggs and add one at a time to cream cheese mixture. Blend just till mixed.
• 9. Pour into prepared crust. Smooth top with spatula, and place cheesecake pan into a larger pan. Carefully add boiling water till it reaches about half way up sides of cheesecake pan.
• 10. Bake in preheated 325 degree oven for 50 minutes, then lower temperature to 300 degrees, and continue to bake for an additional 30 minutes.
• 11. Prepare topping by combining sour cream with sugar , extract, and lemon juice. Stir to blend. Turn oven off after 1 hour and 20 minutes, and leave door slightly ajar for 15 minutes.
• 12. Then spoon sour cream mixture over top of cake, leaving it inside oven for an additional 45 minutes. Remove from oven and allow to cool completely on wire rack. Cover with saran rack and refrigerate for at least 4 -5 hours, or preferably over night, before serving.
• 13. Top with your favorite garnish, I used 4 strawberries sliced in 3-4 thin slices from the stem, then shingled the slices, adding hershey kiss candy as extra garnish. Sprinkle top with hot pink sugar crystals if desired. Top with whipping cream if desired.
• 14. Slice and serve.

PINK CHAMPAGNE CAKE

Steps:

• For the pink champagne cake: Preheat the oven to 350 degrees F. Lightly coat three 8-inch cake pans with cooking spray.
• Whisk together the all-purpose flour, cake flour, baking powder and salt in a medium mixing bowl. Set aside.
• Combine the granulated sugar and butter in a large bowl and beat with an electric mixer until light and fluffy, about 3 minutes. With the mixer on low, add one-third of the flour mixture to the creamed butter mixture. Mix until the flour is just blended. Combine the Champagne and milk. Beat in half of the Champagne mixture. Alternate adding the flour mixture and the Champagne mixture, ending with flour and incorporating fully. Set aside.
• Beat the egg whites with an electric mixer just until foamy. Add the cream of tartar and beat until stiff peaks form. Gently fold one-quarter of the egg whites into the batter. Then fold in the remaining egg whites.
• Spoon the batter into the prepared cake pans. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes, then remove from the pans and cool completely.
• For the stabilized whipped cream: Pour the heavy cream into a medium bowl. Add the powdered milk, vanilla and 6 tablespoons of the confectioners' sugar. With an electric mixer, beat the cream until it reaches stiff peaks, adding additional confectioners' sugar if needed for desired consistency. (Makes 2 cups.)
• For the strawberry Swiss meringue buttercream: Place a glass bowl over a saucepan filled with approximately 1 inch of water; bring to a simmer. Add the egg whites and granulated sugar to the bowl. Cook, whisking constantly, until the egg whites are hot, the sugar is dissolved and the temperature of the mixture has reached about 140 degrees F. (You can test this by rubbing a small amount between your fingers to make sure it's not gritty.)
• Pour the hot egg mixture into the bowl of a stand mixer. Beat with the whisk attachment until the bottom of the bowl is no longer warm and the meringue is thick and glossy, 7 to 10 minutes.
• Slowly add the butter cubes, one at a time, until incorporated. The mixture may curdle; keep beating and it will come back together. Continue beating until the mixture is silky and smooth. If it becomes too thin, refrigerate for around 15 minutes and then beat until it comes together.
• Add the pureed strawberries, vanilla extract, salt and a splash of lemon juice. Mix until smooth. (Makes 5 cups.)
• To assemble the cake: Fold the diced strawberries into the stabilized whipped cream, then spread half of the strawberry whipped cream on the top of one cake layer. Place a second cake layer on top of the filling. Repeat with the remaining half of the whipped cream. Place the third cake layer on top of the second. Frost the entire cake, top and sides, with the strawberry Swiss meringue buttercream.

PINK CHAMPAGNE CHEESECAKE

Steps:

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

PINK STRAWBERRY CHEESECAKE

Steps:

• Seal the biscuits in a plastic bag and crush them to fine crumbs with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling.
• Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream (they will dissolve instantly). Leave to cool for a few minutes.
• Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream and gelatine mixture and the chopped strawberries.
• In another bowl, lightly whip the whipping or double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 21⁄2 hours until set.
• To make the sauce, blitz all the ingredients in a food processor or blender. Taste and add more sugar if needed, then pour into a jug and keep in the fridge until you're ready to serve. (Both cheesecake and sauce can be made a day ahead.)
• To serve, run a knife between the cheesecake and the tin to loosen it, remove it from the tin, then take it off its base and put it on a serving plate. Halve the extra strawberries lengthways, pile them in the middle and serve with the jug of sauce.