Today we are making a Strawberries and Champagne Cheesecake. A creamy, velvety cream cheese filling on top of a honey graham cracker crust, and decorated with strawberries drizzled with white and milk chocolate ganache. The best part of this cheesecake? The champagne bubbles with flavors of juicy red berries and stone fruit with a subtle taste of caramel that give the bubbly a richness that plays perfectly with this classic cheesecake recipe.

Be sure to grab the full recipe & check out the full video tutorial in the recipe card below. And if you try this recipe (I mean you totally should be), tag me on Instagram @imancake and use the hashtag #BakingWithMANCAKE.

Strawberries & Champagne Cheesecake

Strawberries & Champagne Cheesecake

Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 4 hours
Total Time: 5 hours 15 minutes

Ingredients

  • 14 whole graham crackers
  • 1 stick butter, melted
  • 1 cup white sugar
  • 1 package of strawberries, chopped
  • 1 cup champagne
  • 3-8 ounce packages of cream cheese at room temperature
  • 1/2 cup sweetened condensed milk at room temperature
  • 2 tablespoons flour
  • 2 egg whites at room temperature
  • 4 eggs yolks at room temperature
  • 2 cups of heavy cream at room temperature
  • 1/4 cup powdered sugar, sifted
  • 1 cup heavy cream
  • 3/4 cup chocolate chips
  • 1/4 cup heavy cream
  • 3/4 cup white chocolate chips
  • 8 strawberries, halved

Instructions

Prep:

  1. Preheat oven to 350 degrees.
  2. Line the outside of your cheesecake pan(s) with at least 7 layers of tin foil up to the rim of the the pan.

Crust:

  1. Add crushed graham crackers, 1/2 cup of white sugar, & melted butter into bowl and mix until fully combined.
  2. Press crust mixture to the bottom of pan, spreading evenly, using the back of a 1 cup measuring cup or wide glass. This will help give you a nice and flat crust.
  3. Place into oven and bake for 10 minutes.
  4. Remove from oven and allow to cool to room temperature.
  5. Reduce oven temperature to 325 degrees.
  6. Arrange sliced strawberries on top of your cheesecake crust.

Champagne Reduction

  1. Pour champagne into your sauce pan and bring to a boil.
  2. Cook for 10 minutes or until champagne reduces to just about a 1/4 cup. Set aside.

Cheesecake Filling:

  1. In your largest mixing bowl, beat cream cheese until fully smooth. This usually takes me about 5 minutes.
  2. Add in remaining sugar, sweet condensed milk, flour, and champagne reduction and beat in until fully incorporated.
  3. Follow up with adding egg whites and yolks. Beating until just combined and smooth.
  4. Pour cheesecake batter over strawberries you placed on top of your cheesecake crust.
  5. Place cheesecake pan(s) into a much larger pan.
  6. Fill the larger pan with water, filling up to at most 1 inch below the top of the aluminum foil.
  7. Place the cheesecake in its water bath into the oven and bake, uninterrupted (no opening the door to peek) for a full hour. Check at the 1 hour mark. If your cheese cake wobbles in the center slightly when you jiggle it is done. If not, give it another 2 minutes in the oven.
  8. Once your cheesecake is done baking, turn the oven off, leave the oven door slightly ajar, and allow the cheesecake to cool to room temperature in the oven. This will help prevent any splitting.
  9. Once cooled, remove the cheesecake from the oven and place in the refrigerator to cool for another 4 hours.
  10. When ready to garnish, carefully remove the cheesecake from the pan(s).

Milk Chocolate and White Chocolate Ganache

  1. Place chocolate chips into a heatproof bowl.
  2. In a glass measuring cup, pour 1/4 cup of heavy cream and heat for 60 seconds in microwave.
  3. Pour hot heavy cream over chocolate chips and allow to sit for 1 - 2 minutes.
  4. Mix chocolate chips & heavy cream until fully combined and you are left with a silky smooth chocolate ganache mixture.
  5. Repeat steps 1 through 4 for white chocolate ganache.

Whipped Cream

  1. Add heavy cream and powdered sugar to mixing bowl or stand mixer.
  2. Beat on a medium-high speed until cream forms stiff peaks, light, & fluffy

Decorating

  1. With cheesecake removed from pan, place strawberries around the edge of cheese cake.
  2. Drizzle on both your milk chocolate and white chocolate ganache.
  3. Pipe dollops of whipped cream along the edge of your cheesecake.
  4. Slice, serve, and enjoy!

Notes

  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.
  • Water Bath: At times, even I think about skipping this step when baking cheesecake. But it's helpful to remember that with cheesecake, your primary goal is to bake it slowly and evenly without browning the top. When you bake in a water bath, the water will never get hotter than 212 degrees, no matter how hot the oven is. The hot water insulates the outer ring of the springform pan and keeps the oven moist.
  • Why Add Flour To Cheesecake?: Flour in the cheesecake batter is an easy route to avoid cracking and makes the cheesecake easier to cut. Granted, it does change the texture of the cheesecake a bit. The flour will make the cheesecake more firm and sturdy, while a cheesecake with eggs alone has a softer, ultimate creamy texture.

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Posted by Man Cake on Wednesday, July 10, 2019

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