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Strawberries and Champagne Cheesecake

This decadent homemade strawberry cheesecake is the best you will ever put in your mouth. Real champagne is incorporated into the batter and it's topped with fresh strawberries drizzled with white and milk chocolate.
Course Dessert
Cook Time 1 hour 15 minutes
Servings 8 people
Calories 482kcal
Author Lisa B.

Ingredients

  • 1 cup Champagne or other sparkling wine
  • 2 cups chocolate graham cracker crumbs about 14 whole crackers
  • 2 cups sugar divided
  • 1/2 cup butter melted
  • 1 cup sliced fresh strawberries
  • 3 8 ounce packages cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons cornstarch
  • 2 eggs lightly beaten
  • 2 egg yolks

For topping:

  • 20 fresh strawberries hulled
  • 1/3 cup milk chocolate chips
  • 1 teaspoon shortening divided
  • 1/3 cup white baking chips

Instructions

  • 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.

Notes

Recipe inspired by Taste of Home magazine.

Nutrition

Serving: 1slice | Calories: 482kcal | Carbohydrates: 59g | Protein: 5.8g | Fat: 26g | Saturated Fat: 12g | Cholesterol: 67mg | Sodium: 377mg | Potassium: 229mg | Fiber: 1.8g | Sugar: 45g | Vitamin A: 600IU | Vitamin C: 45.4mg | Calcium: 100mg | Iron: 0.9mg