Strawberries & Champagne Cheesecake

Adapted from: Taste of Home, November 2011

1 cup Champagne

2 cups chocolate graham cracker crumbs

2 cups sugar, divided

½ cup butter, melted

1 cup sliced fresh strawberries

3 eight oz. packages cream cheese, softened

½ cup sweetened condensed milk

2 tbsp. cornstarch

2 eggs plus 2 egg yolks

20 fresh strawberries, hulled and thinly sliced

2 tbsp. melted dark chocolate

In a small saucepan, bring Champagne to a boil and cook until liquid is reduced to about ¼ cup. Let cool.

In a bowl, combine graham cracker crumbs, ½ cup sugar, and melted butter. Stir until combined. Press into the bottom and 1 ½ inch up the side of a greased 9 inch springform pan. Arranged 1 cup of the sliced strawberries on top of the crust.

In a large bowl, beat the cream cheese and remaining sugar until smooth. Beat in the condensed milk, cornstarch, and cooled Champagne. Add the eggs and egg yolks and beat on low speed just until combined. Pour the mixture over the crust. Bake at 325 degrees for 55-60 minutes (until slightly wobbly in the center).

Let cool for 1 hour at room temperature. Cover and refrigerate at least 4 hours or overnight.

Remove the sides of the springform pan. Arrange the hulled/sliced strawberries over top and drizzle with melted chocolate.

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