Introduction

Champagne Cheesecake is a sophisticated twist on the classic dessert, blending the light, celebratory flavor of champagne with a creamy, smooth cheesecake. Perfect for special occasions or when you want to impress your guests with something elegant and delicious.

Champagne Cheesecake Recipe - Recipe Image

Ingredients

2 cups (480ml) champagne (Brut recommended)
2 1/4 cups (302g) vanilla wafer crumbs or graham cracker crumbs
10 tbsp (140g) butter, melted
3 tbsp (39g) sugar (for crust)
24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar (for filling)
3 tbsp (24g) all-purpose flour
1/4 cup (58g) sour cream, room temperature
1/2 tsp vanilla extract
3/4 cup champagne reduction (from above)
4 large eggs, room temperature
2 tbsp (16g) cornstarch
1/2 cup (104g) sugar (for topping)
Pinch of salt
3/4 cup (180ml) champagne (for topping)
6 tbsp (90ml) heavy cream (for topping)
2 tbsp unsalted butter, cubed (for topping)
1 cup heavy whipping cream, cold (for whipped cream)
1/2 cup powdered sugar (for whipped cream)
1 tsp vanilla extract (for whipped cream)
Sprinkles (optional, for decoration)

Instructions

Step 1: Reduce the champagne by adding 2 cups to a medium saucepan. Bring to a boil over medium heat, stirring occasionally, until it reduces to 3/4 cup (about 10-15 minutes). Pour back into a measuring cup, return excess to the pan and continue reducing if needed. Set aside to cool.
Step 2: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper on the bottom and grease the sides.
Step 3: In a small bowl, combine vanilla wafer crumbs, melted butter, and 3 tbsp sugar. Press the mixture into the bottom and up the sides of the springform pan. Bake for 10 minutes and set aside to cool. Wrap the outside of the pan with aluminum foil for the water bath.
Step 4: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until smooth. Add sour cream and vanilla extract and mix until combined.
Step 5: Mix in the cooled champagne reduction on low speed. Add eggs one at a time, mixing slowly after each addition. Scrape down bowl sides as needed.
Step 6: Pour cheesecake batter into the crust-lined pan. Place this pan inside a larger pan, fill the outside pan with warm water halfway up the sides (not above the foil). Bake for 1 hour and 5 minutes until the center is set but slightly jiggly.
Step 7: Turn off oven and leave the door closed for 30 minutes. Then crack the door open and let cheesecake cool slowly for another 30 minutes.
Step 8: Remove from oven, cool to room temperature, then refrigerate for 5-6 hours or overnight until firm.
Step 9: For the topping, whisk cornstarch, 1/2 cup sugar, and salt in a saucepan. Add 3/4 cup champagne, 6 tbsp cream, and butter. Cook over medium heat until boiling, then boil for 1 minute until thickened. Remove from heat and spread evenly over cheesecake. Refrigerate at least 1 hour.
Step 10: Whip cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Pipe shells around the edge of the cheesecake and decorate with sprinkles if desired.

Tips & Variations

Use a low oven speed when mixing to avoid adding air, which helps prevent cracking.
Make sure all ingredients are at room temperature for a smooth batter.
For a non-alcohol version, substitute sparkling juice for the champagne.
Wrap your springform pan tightly with foil to prevent water from seeping into the crust during the water bath.

Storage

Store cheesecake covered in the refrigerator for up to 4 days. The topping and whipped cream are best added just before serving to keep them fresh. Reheat is not recommended; serve chilled for optimal flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day ahead and kept refrigerated. Just add the whipped cream topping and decorations right before serving for best results.

What is a water bath and why is it used?

A water bath involves placing the cheesecake pan inside a larger pan filled with warm water to create gentle, even heat. This prevents cracking and helps the cheesecake bake evenly and stay creamy.

Champagne Cheesecake Recipe

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★★★★★

4.8 from 62 reviews

This elegant Champagne Cheesecake combines the delicate flavors of champagne with a creamy, smooth cheesecake texture. Featuring a buttery vanilla wafer crust, a champagne-infused filling, and a luscious champagne topping, this dessert is perfect for celebrations and special occasions. The cheesecake is baked in a water bath to ensure a silky finish with no cracks, then topped with a rich champagne glaze and whipped cream piping for an extra touch of luxury.

Author: Isabella
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Total Time: 7 hours 50 minutes
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Champagne Reduction

2 cups (480ml) champagne (Brut recommended)

Crust

2 1/4 cups (302g) vanilla wafer crumbs (or graham cracker crumbs)
10 tbsp (140g) butter (salted or unsalted), melted
3 tbsp (39g) sugar

Cheesecake Filling

24 ounces (678g) cream cheese, room temperature
1 cup (207g) sugar
3 tbsp (24g) all-purpose flour
1/4 cup (58g) sour cream, room temperature
1/2 tsp vanilla extract
3/4 cup champagne reduction (prepared above), cooled to room temperature
4 large eggs, room temperature

Champagne Topping

2 tbsp (16g) cornstarch
1/2 cup (104g) sugar
Pinch of salt
3/4 cup (180ml) champagne
6 tbsp (90ml) heavy cream
2 tbsp unsalted butter, cubed

Whipped Cream Decoration

1 cup heavy whipping cream, cold
1/2 cup powdered sugar
1 tsp vanilla extract
Sprinkles, optional

Instructions

Reduce Champagne: Pour 2 cups of champagne into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Continue cooking until the volume reduces to 3/4 cup, around 10-15 minutes. Measure carefully and, if too much remains, return to heat to reduce further. Set aside to cool to room temperature or refrigerate.
Make the Crust: Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper at the bottom and grease the sides. In a small bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press this mixture evenly into the bottom and up the sides of the springform pan. Bake for 10 minutes and then let it cool. Wrap the outside of the pan with aluminum foil to protect it during the water bath baking.
Prepare the Cheesecake Filling: Lower the oven temperature to 300°F (148°C). In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth and well combined, avoiding excessive air incorporation to prevent cracks. Scrape the bowl sides as necessary. Add sour cream and vanilla extract, mixing again on low speed. Pour in the cooled champagne reduction and mix until smooth. Add eggs one at a time, mixing slowly after each addition and scraping the bowl to ensure a uniform batter.
Assemble and Bake: Pour the filling into the cooled crust. Place the springform pan inside a larger baking pan and add warm water to the larger pan until it reaches halfway up the sides of the springform pan. Make sure water doesn’t reach above the foil. Bake for 1 hour and 5 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the door closed for 30 minutes, then crack the door open slightly and cool for another 30 minutes to prevent cracking.
Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature with water bath foil still on. Once cooled, remove the foil and refrigerate the cheesecake for 5-6 hours or overnight until firm.
Make Champagne Topping: In a saucepan, whisk together cornstarch, sugar, and a pinch of salt to eliminate lumps. Gradually add the champagne, heavy cream, and butter, stirring to combine. Cook over medium heat until it boils, then continue boiling for 1 minute until thick and pudding-like. Remove from heat and spread evenly atop the cooled cheesecake. Refrigerate for at least 1 hour to set.
Prepare Whipped Cream: In a chilled mixing bowl, whip the cold heavy cream with powdered sugar and vanilla extract on high speed until stiff peaks form. Pipe whipped cream shells around the edge of the cheesecake using a piping tip (Ateco tip 847 recommended). Decorate with sprinkles if desired.

Notes

Reducing the champagne concentrates its flavor and removes excess alcohol, ensuring a balanced taste in the cheesecake.
Using a water bath during baking helps achieve a smooth texture and prevents cracking.
Be sure ingredients like cream cheese, eggs, and sour cream are at room temperature for a smooth batter.
Cooling the cheesecake gradually prevents cracks and condensation on the surface.
The champagne topping should not be boiled for too long to avoid breaking down the cornstarch and losing thickness.

Keywords: champagne cheesecake, cheesecake recipe, champagne dessert, baked cheesecake, champagne reduction, dessert for celebrations