Champagne is the drink of choice when people want to celebrate. As it turns out, it also tastes great in cheesecake! Here’s a recipe for cheesecake that includes this delicious beverage:
Champagne Cheesecake Recipe
Adapted from Taste of Home
1 cup champagne
2 cups graham cracker crumbs
2 cups granulated sugar
½ cup unsalted butter
1 cup sliced, fresh strawberries
24 ounces cream cheese
½ cup sweetened condensed milk
2 tablespoons corn starch
2 large eggs
2 egg yolks
Toppings (optional): sliced fresh strawberries, whipped cream
Soften the cream cheese to room temperature. Melt the butter in the microwave or in a small saucepan and set aside.
Place the champagne in a small saucepan. Set the heat on medium and cook the champagne, uncovered, until it comes to a boil. Reduce the heat to low and simmer the champagne until it reduces to around ¼ of a cup. This should take no more than 10 minutes. Remove from heat and let the champagne cool completely.
Preheat the oven to 325 degrees Fahrenheit. Add the graham cracker crumbs, ½ cup of the granulated sugar, and the butter to a small bowl. Stir gently with a wooden spoon until well incorporated. Grease a 9-inch springform pan with butter or cooking spray. Press the crust into the bottom and 1 ½ inches up the sides of the pan. Place the sliced strawberries over the crust. Set aside.
In a separate small bowl, lightly beat the two eggs using a fork or wire whisk and set aside. Place the softened cream cheese and the rest of the sugar in a large mixing bowl and beat on medium speed until the mixture is smooth. Slowly add the sweetened condensed milk, cornstarch, and champagne and beat until well incorporated. Pour mixture over the crust/strawberries.
Place the springform pan on a baking sheet and put it in the center of the preheated oven. Bake the cake for 55-60 minutes, or until the center has set completely. Note that the cheesecake will look uncooked at the center. This is okay, as long as it doesn’t jiggle when you tap the side of the pan. If it stays in place, the cheesecake is truly done.
Take the pan out of oven and place on a wire rack. Cool for about 10-15 minutes, or until it reaches room temperature. Run a dull knife around the edge of the pan to loosen the cake. Cool the pan on the rack for another 60 minutes then place in the refrigerator overnight.
When ready to serve, remove the sides of the springform pan. If desired, arrange strawberries over the top of the cheesecake and garnish each piece with a dollop of whipped cream just before serving.