Introduction

This Strawberry Champagne Cheesecake with Champagne Cake Bottom is a decadent dessert that perfectly balances fruity sweetness and bubbly sophistication. With a light strawberry topping and a delicate champagne-infused base, it’s ideal for special occasions or when you want to impress your guests.

The image shows a close-up of a slice of cake on a white plate with a fork next to it, set on a white marbled surface. The cake has three layers: a light pink sponge base at the bottom, a thick creamy white middle layer, and a layer of pink whipped cream with soft peaks on top. Next to the cake slice, there are two fresh strawberries with green leaves. In the background, there is another slice of the same cake on a white plate and two tall glasses filled with a pink drink. A soft pink cloth is draped behind the cake, adding a gentle touch of color. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Edible gold stars, for decoration (optional)
2 cups heavy whipping cream, chilled
1/4 cup Champagne
1 cup powdered sugar
1/4 cup strawberry jell-o powder
2 cups (16 oz) fresh strawberries, stems removed and diced
1/3 cup granulated sugar (or to taste)
1/3 cup water
1 teaspoon lemon juice
3 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 tablespoon cornstarch (or 3 tablespoon all-purpose flour)
1 cup sour cream, room temperature
1 teaspoon pure vanilla extract
3/4 cup champagne (reduced)
3 large eggs, room temperature
1 large egg yolk
2 and 3/4 cups Champagne (for reduction)
3/4 cups all-purpose flour
1 and 1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/4 cup sour cream, room temperature
1 teaspoon pure vanilla extract
2 large egg whites, room temperature
Few drops of pink gel food colouring (optional)

Instructions

Step 1: Pour all the champagne into a medium saucepan over medium heat. Cook until reduced to about 1 and 1/4 or 1 and 1/2 cups, ensuring it does not boil. Lower heat if boiling begins.
Step 2: Check the volume by pouring into a liquid measuring cup. If too much remains, return to the pan and continue cooking until the correct amount is reached. Set aside to cool completely; refrigerate to speed cooling if desired.
Step 3: Preheat oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and spray sides with non-stick spray.
Step 4: Sift together flour, baking powder, and salt in a medium bowl; whisk to combine and set aside.
Step 5: In a stand mixer bowl with paddle attachment, cream butter and sugar on medium speed for 3–4 minutes until pale and fluffy.
Step 6: Scrape down sides. Add sour cream and vanilla extract; mix until combined.
Step 7: Add egg whites and mix until incorporated.
Step 8: Scrape sides again. Add half of the dry ingredients and mix until combined.
Step 9: Stir in 1/3 cup of the cooled champagne reduction until well incorporated.
Step 10: Add remaining dry ingredients and mix until smooth. Add pink gel food colouring if desired and mix to tint.
Step 11: Pour batter into prepared pan, spreading evenly. Bake 18–20 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely in pan on a wire rack. Lower oven temperature to 300°F for cheesecake.
Step 12: Prepare a water bath by taking a large piece of aluminum foil to wrap the outside of the springform pan tightly, or place the pan inside a larger pot for protection from water.
Step 13: Beat cream cheese on low speed in a mixer fitted with paddle attachment until creamy, about 2–4 minutes.
Step 14: Add sugar and cornstarch; beat on low until smooth and combined.
Step 15: Mix in sour cream and vanilla extract until smooth.
Step 16: Incorporate 3/4 cup of champagne reduction and beat until well combined.
Step 17: Scrape bowl and beat until mixture is fully combined.
Step 18: Add eggs and yolk one at a time, beating slowly and only until just combined. Avoid overmixing. Scrape bowl sides and bottom.
Step 19: Pour cheesecake filling over cooled cake base. Place springform pan inside a larger roasting pan.
Step 20: Bring water to boil and carefully pour into the larger pan until it reaches a few inches up the side. Avoid water spilling into the cake.
Step 21: Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when edges are set and center jiggles slightly.
Step 22: Turn off oven and let cheesecake cool inside for 30 minutes. Then crack oven door open and cool for another 30 minutes to prevent cracking.
Step 23: Remove cheesecake from water bath and foil. Run a knife around edges to loosen and cool completely on a wire rack.
Step 24: Once cooled to room temperature, refrigerate overnight for best texture.
Step 25: Combine diced strawberries, sugar, water, and lemon juice in a saucepan. Bring to a boil over medium-high heat.
Step 26: Lower heat to simmer; cook strawberries for 8–10 minutes, stirring occasionally and breaking them up with a wooden spoon.
Step 27: Blend the strawberry mixture until smooth. Strain through a fine mesh sieve to remove seeds. Cool completely and refrigerate until ready to serve.
Step 28: Beat chilled heavy whipping cream, powdered sugar, strawberry jell-o powder, and Champagne in a bowl with a hand mixer until stiff peaks form, about 3–4 minutes. Set aside.
Step 29: Remove cheesecake from refrigerator and take off the springform pan ring. Place cheesecake on a serving plate.
Step 30: Pour chilled strawberry sauce over the top and spread evenly.
Step 31: Transfer whipped cream to a pastry bag fitted with a large round tip and pipe dollops onto the cheesecake. Note the strawberry sauce may push off edges.
Step 32: Optionally, garnish with edible gold stars. Slice and serve!

Tips & Variations

For a stronger champagne flavor, use a high-quality brut champagne for reduction.
Substitute cornstarch with all-purpose flour if unavailable; adjust quantity accordingly.
Pink gel food coloring is optional but adds a lovely hue to the cake base.
Make sure all dairy ingredients are at room temperature for a smoother cheesecake batter.
To prevent cracks, avoid overmixing eggs in the cheesecake batter and cool it gradually.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep the strawberry sauce separate until ready to serve for best texture. Reheat is not recommended; serve chilled for optimal flavor and consistency.

How to Serve

The image shows a slice of cake on a white plate with a silver fork beside it. The cake has three layers: the bottom layer is pink and spongey, the middle layer is thick and creamy white, and the top layer is pink whipped cream piped in large swirls. Next to the cake slice is a fresh red strawberry with green leaves. In the background, another slice of the same cake sits on a white plate, and two tall glasses with pink drink stand next to a soft pink cloth. The scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sparkling wine or prosecco instead of champagne?

Yes, sparkling wine or prosecco will work well as a substitute. The flavor might differ slightly but will still provide the bubbly essence needed for the recipe.

How do I prevent the cheesecake from cracking?

Prevent cracks by not overbeating the eggs, using a water bath during baking, and allowing the cheesecake to cool gradually by leaving it in the oven with the door ajar before refrigerating.