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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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