Strawberry Champagne Cheesecake With Champagne Cake Bottom Recipes

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.

STRAWBERRIES AND CHAMPAGNE CHEESECAKE RECIPE - (4.3/5)

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 inch up the sides of a greased 9-inch 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°F for 55 to 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.