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Strawberry Champagne Cheesecake with Champagne Cake Bottom Recipe

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★★★★★

4.9 from 108 reviews

This luxurious Strawberry Champagne Cheesecake features a rich and creamy cheesecake layer infused with champagne reduction, atop a delicate champagne cake base. Topped with a smooth strawberry sauce and whipped cream adorned with edible gold stars, this dessert is perfect for special occasions and celebrations.

Ingredients

Scale

Champagne Cake Bottom

  • 2 and 3/4 cups Champagne
  • 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)

Cheesecake Filling

  • 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

Strawberry Sauce

  • 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

Whipped Cream Topping

  • 2 cups heavy whipping cream, chilled
  • 1/4 cup Champagne
  • 1 cup powdered sugar
  • 1/4 cup strawberry jell-o powder
  • Edible gold stars, for decoration (optional)

Instructions

  1. Reduce Champagne: Add all the champagne to a medium saucepan over medium heat and cook until reduced to 1 and 1/4 or 1 and 1/2 cups. Avoid boiling by adjusting heat. Pour into a liquid measuring cup to check volume and continue reducing if needed. Set aside to cool completely, refrigerate to speed cooling.
  2. Prepare Oven and Pan: 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. Set aside.
  3. Mix Dry Ingredients (Cake Base): Sift flour, baking powder, and salt in a medium bowl. Whisk to combine and set aside.
  4. Cream Butter and Sugar: Using a stand mixer with paddle attachment, cream softened butter and sugar until pale and fluffy, about 3-4 minutes. Scrape down bowl sides.
  5. Add Sour Cream, Vanilla, Egg Whites: Mix in sour cream and vanilla until combined. Add egg whites and mix until incorporated. Scrape sides again.
  6. Incorporate Dry Ingredients and Champagne: Add half the dry ingredients, mixing until just combined. Add 1/3 cup cooled champagne reduction, mix well. Add remaining dry ingredients and mix until combined. Optional: add pink gel food coloring and mix evenly.
  7. Bake Cake Base: Pour batter into prepared pan, spread evenly. Bake 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs. Cool completely in pan on wire rack. Lower oven temperature to 300°F.
  8. Prepare Water Bath: Use a large sheet of aluminum foil bigger than the springform pan. Place pan in center, fold foil up the sides to cover pan exterior, preventing water seepage during baking. Alternatively, place pan inside a larger pot.
  9. Beat Cream Cheese (Cheesecake Filling): With a mixer fitted with paddle attachment, beat cream cheese on low speed until creamy, about 2-4 minutes. Scrape bowl sides.
  10. Add Sugar and Cornstarch: Mix in sugar and cornstarch until smooth and combined.
  11. Add Sour Cream, Vanilla, and Champagne Reduction: Beat in sour cream, vanilla, then 3/4 cup champagne reduction until well combined. Scrape bowl sides and bottoms.
  12. Add Eggs and Egg Yolk: Add eggs one at a time, beating slowly just until combined; do not overbeat. Scrape sides and bottom thoroughly.
  13. Assemble Cheesecake: Pour cheesecake batter over the cooled cake base in the springform pan. Place entire pan into the prepared water bath (larger pan with boiling water poured in to a few inches up the sides, not above the rim).
  14. Bake Cheesecake: Bake at 300°F for about 1 hour 25 minutes. Cheesecake is done when edges are set and center jiggles slightly.
  15. Cool Cheesecake: Turn off oven, let cheesecake cool in oven for 30 minutes. Crack oven door and cool for additional 30 minutes to prevent cracking.
  16. Remove from Water Bath and Chill: Remove cheesecake from water bath and foil. Run knife around edge to loosen. Cool completely on wire rack, then refrigerate overnight.
  17. Make Strawberry Sauce: Combine diced strawberries, sugar, water, and lemon juice in saucepan over medium-high heat. Bring to boil, reduce heat and simmer, stirring often, breaking up strawberries, for 8-10 minutes until softened.
  18. Blend and Strain Sauce: Transfer mixture to blender or food processor, pulse until smooth. Pass through fine mesh sieve to remove seeds. Cool completely and refrigerate covered until use.
  19. Prepare Whipped Cream: In a large bowl, beat chilled heavy cream, champagne, powdered sugar, and strawberry jell-o powder with hand mixer until stiff peaks form, about 3-4 minutes. Set aside.
  20. Serve: Remove springform pan ring from chilled cheesecake and transfer to serving platter. Pour strawberry sauce evenly over top. Use a pastry bag with large round tip to pipe whipped cream poofs on top. Garnish with edible gold stars if desired. Slice and serve.

Notes

  • Ensure all dairy and eggs are at room temperature for smooth mixing and to prevent cracking during baking.
  • Do not boil the champagne when reducing to preserve delicate flavors.
  • Use a water bath to provide gentler, even baking and avoid cracks in cheesecake.
  • Allow the cheesecake to chill overnight for best texture and flavor.
  • Optional pink gel coloring adds a festive look to the cake base but can be omitted.
  • Edible gold stars add a luxurious decorative touch and can be left out if unavailable.
  • Strawberry sauce can be prepared a day ahead and refrigerated to save time.
  • Be gentle when folding eggs into cheesecake batter to avoid incorporating too much air, which can cause cracks.

Keywords: strawberry champagne cheesecake, champagne cake, berry cheesecake, festive dessert, holiday cheesecake, creamy cheesecake recipe

Find it online: https://todayfoodrecipe.com/strawberry-champagne-cheesecake-with-champagne-cake-bottom-recipe/