Strawberry and Champagne Cheesecake

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  • 11 sheets graham cracker, crushed

  • 3 (8oz) packages cream cheese, room temp

  • 1 cup sugar

  • 1 cup sour cream

  • 2 tbsp vanilla extract

  • 3 tbsp flour

  • 3/4 cup champagne

  • 3 eggs

  • 1/2 stick butter, melted

  • fresh strawberries

Champagne Whipped Cream

  • 1 (160z) carton heavy whipping cream

  • 3 tbsp champagne

  • 3 tbsp powdered sugar

  • 1 tsp vanilla

Preheat oven to 350. Crush graham crackers by placing them in ziplock bad and crush using rolling pin, or in food processor.

Pour into springform pan. Add melted butter and stir. Press into bottom of pan and up the sides. Set aside.

In stand mixer or handheld, beat cream cheese until smooth. Add sugar, sour cream, vanilla, and flour until smooth.

Add eggs beating well after each addition. Add champagne and stir.

OPTIONAL- Reserve 1 cup batter and add 3-4 drops of red food coloring. Mix.

Pour batter over crust, swirl pink batter using a knife to make swirl patten.

Bake for 40-45 minutes or until slightly jiggly in center.

Remove and let cool completely.

Keep refrigerated until almost ready to eat. time to prepare whipped cream.

With mixer add heavy cream to bowl. Beat for 2 minutes. Add vanilla, powdered sugar, and champagne. stir on high until stiff peaks form.

Decorate cake with whipped cream, fresh strawberries, and sprinkles. Enjoy!

Amanda WeeklundComment