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Champagne Cheesecake Recipe

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★★★★★

4.7 from 104 reviews

This elegant Champagne Cheesecake features a buttery vanilla wafer crust, a smooth cream cheese filling infused with a rich champagne reduction, and a luscious champagne topping. Perfect for celebrations and special occasions, this dessert combines the delicate bubbles of champagne with classic cheesecake creaminess, finished with fluffy whipped cream and optional sprinkles for a festive touch.

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, melted (salted or unsalted)
  • 3 tbsp (39g) sugar

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)
  • 4 large eggs, room temperature

Champagne Topping

  • 2 tbsp cornstarch
  • ½ cup (104g) sugar
  • Pinch of salt
  • 3/4 cup (180ml) champagne
  • 6 tbsp (90ml) heavy cream
  • 2 tbsp unsalted butter, cubed

Whipped Cream

  • 1 cup heavy whipping cream, cold
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • Sprinkles (optional, for decoration)

Instructions

  1. Reduce Champagne: Pour 2 cups of champagne into a medium saucepan and bring to a boil over medium heat, stirring occasionally. Boil until the liquid reduces to 3/4 cup, about 10-15 minutes. Return excess to pan if necessary and continue reducing. Once reduced, pour into a measuring cup and let cool to room temperature or refrigerate.
  2. Make the Crust: Preheat oven to 325°F (163°C). Line a 9-inch springform pan bottom with parchment paper and grease the sides. In a small bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press the mixture evenly into the bottom and up the sides of the pan. Bake for 10 minutes, then set aside to cool. Wrap the outside of the pan with aluminum foil to protect against water bath infiltration.
  3. Prepare the Filling: Reduce oven temperature to 300°F (148°C). In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and well combined, minimizing air incorporation. Scrape bowl sides. Add sour cream and vanilla extract, mixing until combined. Gradually add the cooled champagne reduction, blending smoothly. Add eggs one at a time on low speed, ensuring complete incorporation. Scrape sides as needed.
  4. Assemble and Bake: Pour the filling over the prepared crust. Place the springform pan inside a larger pan, and fill the larger pan with warm water halfway up the springform’s sides (water should not reach the foil wrap). Bake for 1 hour 5 minutes; the center should be just set but still slightly jiggly. Turn off oven and leave the cheesecake inside with the door closed for 30 minutes.
  5. Cool Cheesecake Gradually: After 30 minutes, crack the oven door open and let the cheesecake cool inside for an additional 30 minutes. Then remove from oven and let it cool to room temperature on a rack before refrigerating. Remove the foil wrap and refrigerate cheesecake until firm, about 5-6 hours or overnight.
  6. Make Champagne Topping: In a saucepan, whisk together cornstarch, sugar, and salt until smooth. Add champagne, heavy cream, and butter. Cook over medium heat, stirring constantly until mixture boils. Let it boil for 1 minute, then remove from heat. Spread this thick pudding-like topping evenly over the chilled cheesecake. Refrigerate the cheesecake with topping for at least 1 hour to set.
  7. Prepare Whipped Cream: In a mixing bowl, beat cold heavy whipping cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.
  8. Decorate: Remove cheesecake from springform pan and place on serving platter. Pipe whipped cream shells around the edge using a piping tip (such as Ateco tip 847). Decorate with sprinkles if desired. Serve chilled and enjoy.

Notes

  • Using low mixer speed when combining filling ingredients reduces air bubbles, which helps prevent cracking during baking.
  • Wrapping the springform pan in aluminum foil protects it from water in the water bath, preventing leaks and soggy crust.
  • The water bath provides gentle, even heat that helps the cheesecake bake without cracking.
  • Allowing the cheesecake to cool gradually in the oven reduces cracking and condensation formation on top.
  • Let the cheesecake reach room temperature before refrigerating for best texture and to avoid condensation.
  • For a gluten-free option, substitute gluten-free graham cracker or cookie crumbs for the crust.
  • The champagne topping should only boil briefly—overcooking can break down the cornstarch and thin the topping.
  • Chilling the topped cheesecake at least one hour helps the topping to set firmly.

Keywords: champagne cheesecake, cream cheese dessert, champagne reduction, water bath cheesecake, festive cheesecake, holiday dessert

Find it online: https://spatulaqueen.com/champagne-cheesecake-recipe-2/