Strawberries and Champagne Cheesecake

Fancy Pants Cheesecake

Happy Birthday Betty Badass! Tomorrow is my momma's birthday and I wish I could be there to bake her a cake...but I'm not so I'll have to settle for a picture of a cake. A cheesecake to be exact. Okay, so this picture is actually from New Year's Eve but let's not nitpick. I have good intentions. :)

Here is the tragic tale of this beautiful cheesecake. I baked it for a New Year's Party. We ate the cheesecake. We loved the cheesecake. We forgot the cheesecake. We left the cheesecake on the counter all night long. And the cheesecake perished. What a senseless and untimely death for this fair cheesecake.

I share this cheesecake with you today because my dear momma watched me slave away over this cheesecake on New Year's Eve. As I left for my party that evening, her one request was that I bring her a leftover slice of cheesecake the next day. However, tragedy ensued and my poor momma never got a piece of that delectable cheesecake. Sorry momma! :(

I offer the recipe for this fine cheesecake as an amends for my careless cheesecake behavior on New Year's Eve. Please accept this peace offering (and make dad bake you one for your birthday!). Love you Momma K!

Strawberries and Champagne Cheesecake

Ingredients:
1 cup Champagne or other sparkling wine
2 cups chocolate graham cracker crumbs (about 14 whole crackers)
2 cups sugar, divided
1/2 cup butter, melted
1 cup sliced fresh strawberries
3 packages (8 ounces each) cream cheese, softened
1/2 cup sweetened condensed milk
2 tablespoons cornstarch
2 eggs, lightly beaten
2 egg yolks

Topping:
20 fresh strawberries, hulled
1/3 cup milk chocolate chips
1 teaspoon shortening, divided
1/3 cup white baking chips
1 cup heavy whipping cream
1/4 cup confectioners' sugar

Directions:
Place Champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool.

In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan; set aside. Arrange sliced strawberries over the bottom.

In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced Champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet.

Bake at 325° for 55-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.

Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening.

In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.

Serves 12

Source: Taste of Home (November 2011)