This Strawberry Champagne Cheesecake is out of this world! With a pink champagne cake bottom, thick and creamy champagne cheesecake filling, and a strawberry sauce and strawberry champagne whipped cream topping, this is the ultimate dessert to celebrate New Years Eve!
The end of the year has arrived. I can’t believe we’re less than a week away from 2019! Christmas has officially come and gone, so now I’m ready for the new year, and this cheesecake is the ultimate celebration dessert! With the beautiful pink, white and gold colour scheme and the bubbly flavour we all love, this decadent dessert is the perfect way to ring in the New Year!
Strawberry Champagne Cheesecake
When it comes to New Years desserts, my go to is always champagne. It’s a celebration drink for every occasion! And it pairs perfectly with strawberries! Last year I made this Pink Champagne Cake, and this year I wanted to make another champagne dessert, but I also wanted to add some strawberry flavour to spruce things up a bit — say hello to this Strawberry Champagne Cheesecake!
This cheesecake is absolutely stellar! The bottom starts with a pink champagne cake, then a champagne cheesecake filling that’s topped with homemade strawberry sauce, strawberry champagne flavoured whipped cream and edible gold stars. This dessert definitely isn’t lacking in either flavour!
Pink Champagne Cake Bottom
This is no ordinary cheesecake, because instead of a simple cookie crust, the base of this cheesecake is a pink champagne cake!
To make the pink champagne cake, we start with the champagne. In my Pink Champagne Cake recipe, I just added the champagne to the cake straight from the bottle. This time I decided to cook down an entire bottle of champagne on the stove. Doing this strengthens the champagne flavour. I mean this is a champagne dessert, so we gotta make sure we taste the champagne!
So add all the champagne to a saucepan, then cook it over medium heat until it cooks down from 2 and 3/4 cups to 1 and 1/4 cups. I don’t have a certain amount of time that this will take, just pour it into a liquid measuring cup and see how much you have. It’s best to do this after a few minutes because you’d rather have more and cook it down more, than have less because you won’t be able to add more. Not unless you have a second bottle of bubbly.
Once the champagne has cooked down to the right amount, set it aside to cool. You can put it in the refrigerator to speed up the process. While the champagne is cooling, whip up the cake batter.
To do this, we start by creaming the butter and sugar. This is a very important step as it gives the cake it’s light and fluffy texture, so please make sure the butter and sugar are super pale and fluffy before moving on to the next step.
Next add sour cream for some extra moisture and tenderness, then vanilla for flavour and egg whites for structure. Lastly we need to alternate between adding the dry ingredients and the champagne. The reason we alternate between the wet and dry ingredients is to keep the batter from separating if we add the champagne all at once, or getting too thick if we add all the dry ingredients at once. We want our batter to be smooth and silky.
Before baking I tinted the batter pink to get the “pink champagne” look, but this is completely optional. If you don’t tint the batter, the cake will be nice and white.
Champagne Cheesecake Filling
Ahh, yum yum yum! I’ll never get enough of smooth and creamy cheesecake! The filling is your basic cheesecake recipe except with champagne added! We use some of that champagne reduction we made earlier, so the flavour can really stand out.
Once the cake base is baked and cooled, pour the champagne cheesecake filling on top, then prepare your waterbath. I’ve explained in the past ways to prevent your waterbath from leaking, and I’ll also be making a post about it in the future.
Now it sucks when your waterbath leaks and makes your crust soggy, but it can set up in the fridge, or you can scrape it off. Basically there’s lots of solutions for a soggy cheesecake crust. However, the same can’t be said with this recipe, because the base is a cake. I don’t know about you, but soggy cakes sound less than appealing to me.
I have 3 main solutions to preventing waterbath leaks: leakproof springform pan, large sheet of heavy duty aluminum foil or a slightly larger pot or cake pan. The last option is my favourite because you will literally never ever worry about water getting to your crust because your cheesecake is completely protected by another pan! So since this recipe yields one 9-inch cheesecake, I recommend putting your springform pan in a 10-11 inch cake pan or pot, then putting the pot in a larger pan that you fill with boiling water.
No more soggy crusts!
Strawberry Sauce Topping
Alright, we’ve discussed the champagne, now it’s time to discuss the strawberry! 1 of 2 toppings for this cheesecake is a simple strawberry sauce.
Now I didn’t use my Homemade Strawberry Sauce recipe like I usually do. Instead, I used a different method and cooked down some strawberries with sugar, water and lemon juice. Then, instead of adding cornstarch to thicken it, I just blended it all up. I recommend making the sauce right after you make the cheesecake, so they can both chill in the refrigerator overnight.
Strawberry Champagne Whipped Cream
In my opinion, every cheesecake needs a whipped cream topping. It just doesn’t feel complete without it. So to finish off this cheesecake, I made some strawberry champagne whipped cream.
This is made with heavy whipping cream, the rest of that champagne reduction, a whole lotta powdered sugar and strawberry jell-o powder. Now if you want to give it a try, you can reserve 1/4 cup of that strawberry sauce and use it instead of the jell-o. I wasn’t confident enough to test it out though because I thought adding the champagne and strawberry sauce would prevent the whipped cream from being thick and stable like I wanted it to be.
As you’ll see in the recipe below, we make a lot of whipped cream. This is because I wanted to re-create the poof topping I did for this cheesecake. My round piping tip was too small so it didn’t come out the way I wanted, so I recommend using a larger tip like this one to get the most gorgeous poofs.
Finish it off with some edible gold stars and you have a fun and festive treat perfect for New Years!
Enjoy my final recipe of the year, and I’ll see you lovelies in the next one!
>>PIN ME FOR LATER<<
FOLLOW QUEENSLEE APPÉTIT
Like what you see? Make sure you‘re following Queenslee Appétit for more tasty recipes!
Have any questions about the recipe? Contact me here, and I’ll be happy to help!
Let’s get baking!
Pink Champagne Cake Base:
- 2 and 3/4 cups Champagne
- 3/4 cups all purpose flour
- 1 and 1/4 tsp baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/4 cup sour cream, room temperature
- 1 tsp pure vanilla extract
- 2 large egg whites, room temperature
- Few drops of pink gel food colouring (optional)
- 3 (8 ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 Tbsp cornstarch (or 3 Tbsp all purpose flour)
- 1 cup sour cream, room temperature
- 1 tsp pure vanilla extract
- 3/4 cup champagne
- 3 large eggs, room temperature
- 1 large egg yolk
- 2 cups (16 oz) fresh strawberries, stems removed and diced
- 1/3 cup granulated sugar (or to taste)
- 1/3 cup water
- 1 tsp lemon juice
Strawberry Champagne Whipped Cream:
- 2 cups heavy whipping cream, chilled
- 1/4 cup Champagne
- 1 cup powdered sugar
- 1/4 cup strawberry jell-o powder
- Edible gold stars, for decoration (optional)
For the Pink Champagne Cake Base:
- Add all of the champagne to a medium saucepan over medium heat and cook until the champagne has reduced to 1 and 1/4 or 1 and 1/2 cups. Make sure it doesn’t boil, if it does begin to boil, lower the heat.
- To test if the champagne has reduced to the right amount, pour it into a liquid measuring cup. If you have too much, pour back into the saucepan and return to the stove and continue to cook, checking every now and then until you are left with the right amount. Set aside to cool completely, you can even transfer it to the refrigerator to speed up the cooling process.
- Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper, and spray the sides with non-stick spray. Set aside.
- Sift flour, baking powder and salt in a medium bowl. Whisk to combine. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until pale and fluffy, about 3-4 minutes.
- Scrape down the sides of the bowl and add the sour cream and vanilla. Mix until combined.
- Add the egg whites and continue to mix until combined.
- Scrape down the sides of the bowl. Add half of the dry ingredients to the bow and mix until combined.
- Add 1/3 cup of the cooled champagne reduction and mix until well incorporated.
- Add remaining dry ingredients and continue to mix until well combined. Tint batter with pink gel food colouring, if desired.
- Pour the batter into the prepared pan and spread into an even layer. Bake for 18-20 minutes or until a toothpick inserted into the cake comes out with a few moist crumbs. Allow to cool completely in the pan on a wire rack. Lower the oven temperature to 300°F.
For the Champagne Cheesecake:
- Take 1 extra large piece of aluminum foil that’s bigger than your springform pan. Place springform pan in the centre and fold aluminum up to the sides to cover the outside of the pan. This ensures that no water seeps into the pan during the water bath. Alternatively, I placed my pan in a slightly larger pot to completely protect my crust from the water.
- In the bowl of an electric mixer fitted with the paddle attachment, or in a large bowl using a handheld mixer, beat the cream cheese on low speed until creamy, about 2-4 minutes.
- Scrape down the sides of the bowl and add sugar and cornstarch. Beat on low until smooth and combined.
- Add the sour cream and vanilla. Continue beating until smooth.
- Mix in 3/4 cup of champagne reduction. Beat until well combined.
- Scrape down the sides and bottom of the bowl and continue to beat until everything is combined.
- Add eggs and yolk one at a time, beating slowly until just combined, do not overbeat. Scrape sides and bottom of the bowl with a rubber spatula to make sure everything is combined.
- Pour the cheesecake onto the cooled cake base and place into a larger pan.
- Bring a few cups of water to a boil and carefully pour into the larger pan. The water should only be a few inches up the sides of the pan. Do not go over the top.
- Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly.
- Turn off oven and leave the cheesecake to cool for 30 minutes. After 30 minutes, crack the door open and continue cooling the cheesecake for another 30 minutes. This helps prevent cracking.
- After an hour, remove cheesecake from waterbath and aluminum foil. Run a knife around the edge of the pan so it's not sticking to the sides and allow to cool completely on a rack.
- Once cheesecake has cooled to room temperature, transfer to the refrigerator to chill overnight.
For the Strawberry Sauce:
- Combine fresh diced strawberries, sugar, water, and lemon juice in a saucepan on medium-high heat and bring to a boil.
- Once the mixture begins to boil, lower the heat and allow the strawberries to cook and soften, breaking up the strawberries and stirring occasionally with a wooden spoon for about 8-10 minutes.
- Pour sauce into a blender or food processor and pulse until the strawberries are smooth. Press through a fine mesh sieve and discard the seeds. Allow to cool completely.
- Once cooled, cover with plastic wrap and refrigerate until ready to use.
For the Strawberry Champagne Whipped Cream:
- Add all of the ingredients to a large stainless steel bowl and beat, using a hand mixer until stiff peaks form, about 3-4 minutes. Set aside.
- Once chilled, remove cheesecake from refrigerator and remove the springform pan ring. Transfer cheesecake to a serving platter.
- Pour chilled strawberry sauce on top and spread to cover the surface.
- Transfer whipped cream to a pastry bag fitted with a large round tip, I recommend Ateco 808. Pipe poofs on top of the cheesecake. The strawberry sauce will get pushed off the sides.
- Garnish the top with edible gold stars, if desired. Slice and serve!
- Store cheesecake in the refrigerator for up to 4 days.
- Do not top the cheesecake with the edible gold stars until you’re ready to serve because they will start to dissolve after awhile.
- Cake bottom recipe adapted from: here
Ateco Pastry Tube - Plain - Size 808
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
Wilton Springform Cake Pan, 9-Inch
Wilton 331494 Icing Colors 1 Ounce-Pink
Metallic Edible Gold Stars.15 oz
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Love, Dedra ❤
DID YOU MAKE A RECIPE?
Tag @queensleeappetit and use the hashtag #queensleeappetit so I can see all of the Queenslee Appétit recipes you’ve made!
©QUEENSLEE APPÉTIT. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.
This post may contain affiliate links. Please see my full disclosure policy for details.