This Champagne Cheesecake is thick, creamy, and filled with the light, sweet flavor of champagne in every bite. There’s champagne in the cheesecake and the topping and it’s so good! It’s perfect for New Year’s, Valentine’s Day, or any celebration throughout the year!
Ingredients
Champagne Reduction
- 2 cups (480ml) champagne (I used a Brut)
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
Champagne 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, from above
- 4 large eggs, room temperature
Champagne Topping
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