Best 7 Strawberries And Champagne Cheesecake Recipes

STRAWBERRIES AND CHAMPAGNE CHEESECAKE

Steps:

• Preheat oven to 325 degrees.
• Bring Champagne or sparkling wine to a boil in a small saucepan over medium high heat. Reduce heat to a simmer and continue to cook until liquid is reduced to 1/4 cup, approximately 8 minutes. Remove from heat and allow to cool.
• In a separate bowl, combine cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and up the sides of a greased 9-in. springform pan. Spread sliced strawberries over the bottom.
• In a large mixing bowl, beat cream cheese and remaining sugar until smooth. Add condensed milk, cornstarch and Champagne. Add eggs and egg yolks. Beat on low until combined. Pour mixture over strawberries.
• Wrap the outside of the springform pan in aluminum foil. Place pan on a baking sheet with sides or in a roasting pan. Place the pan on the center rack of the oven. Fill the outer pan with about 1/2-inch of hot water. Close the oven and bake for 1 hour to 1 hour and 15 minutes, or until and instant read thermometer inserted near the center of the cheesecake reads 165 degrees.
• Turn off the oven, but do not remove the cheese cake. Crack the oven door and allow the cheese cake to cool in the warm oven for 1 hour. Afterwards, remove the cheesecake, carefully run a knife account the edge of the pan, cover, and place in the refrigerator overnight.
• Remove sides of springform pan. Slice remaining strawberries arrange them over top of the cheesecake.
• In a microwave or double boiler, melt white chocolate chips and 1/2 teaspoon shortening. Stir until smooth then drizzle over strawberries. Repeat melting and drizzling with milk chocolate chips and remaining shortening.

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!

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.

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.

CHAMPAGNE CHOCOLATE-COVERED STRAWBERRIES RECIPE BY TASTY

Steps:

• In a large bowl, combine the strawberries and champagne. Cover the bowl with plastic wrap and refrigerate for 12-36 hours. The longer the strawberries soak, the more prominent the champagne flavor will be.
• Remove the strawberries from the champagne and dry well with a paper towel. Reserve the champagne.
• Line a baking sheet with parchment paper.
• Fill a small saucepan with 2 inches of water and bring to a boil over medium-high heat. Set a medium heatproof bowl over the pot, making sure the water is not touching the bottom, and add the white chocolate. Melt, stirring occasionally, about 5 minutes. Stir in the canola oil until well combined. Transfer the melted chocolate to a mug or measuring cup.
• Hold the top of each strawberry and dip into the melted white chocolate, coating almost completely. Lift out and shake off any excess chocolate, then place on the prepared baking sheet. If the chocolate is still very thin and runny, wait until it cools slightly and coats the strawberry without creating a puddle of chocolate on the pan beneath the strawberry.
• While the chocolate is still melted, decorate each strawberry with gold luster dust and gold sprinkles.
• Transfer to the refrigerator to set for 30 minutes, up to overnight.
• Just before serving, fill 12 mini culinary pipettes with the reserved champagne (or use fresh champagne, if desired). Insert a pipette into each strawberry.
• Enjoy!

STRAWBERRY CHAMPAGNE CUPCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
• Whisk flour, vanilla pudding mix, baking powder, baking soda, and salt together in a bowl.
• Puree strawberries in a blender or food processor. Measure 1/4 cup puree into a bowl. Mix in milk and vanilla extract.
• Combine sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until light and fluffy. Reduce speed to medium; beat in egg whites and whole egg until batter is just blended.
• Mix half of the flour mixture into the batter on low speed. Add milk mixture, Champagne, and food coloring; beat just until blended. Beat in remaining flour mixture until batter is just combined. Scrape down the sides of the bowl with a spatula to make sure batter is smooth.
• Divide batter among lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 21 minutes. Cool for 5 minutes; transfer to a wire rack to cool completely, about 20 minutes.

CHAMPAGNE CAKE WITH FRESH STRAWBERRIES

Steps:

• Follow directions on cake box, substituting champagne in place of water (add vegetable oil and eggs as the recipe asks for, only omit the water). The amount of champagne you add will depend on the brand of cake mix you buy, but it always turns out great! You can also add food coloring in this step if desired for a more festive effect. The most common is a "pink" champagne cake.
• Bake according to the directions on the box. A layered cake (two 8" or 9" rounds) is best for this recipe!
• While cake is baking, combine pudding, half-and-half, whipping cream, 3 tbsp champagne, and vanilla together and beat with a mixer until thickened.
• Refrigerate until you're ready to frost the cake.
• Once cake is completely cooled, put a layer of frosting on top of one of the cakes, and top with fresh strawberries.
• Place other cake on top of strawberries, and frost the whole thing.
• Refrigerate until eating.