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Pink Champagne Cheesecake Recipe

★★★★★

4.9 from 135 reviews
  • Author: lilan
  • Total Time: 7 hours 10 minutes
  • Yield: 8 servings 1x

Description

This Pink Champagne Cheesecake is a delightful dessert featuring a rich and creamy cheesecake infused with reduced pink champagne, offering a subtle fruity elegance. The cheesecake has a beautifully marbled pink and white appearance, achieved by dividing the batter and coloring one half with pink gel. It is baked using an Instant Pot for a moist and perfectly set texture, combined with a classic graham cracker crust that is baked beforehand. Perfect for special occasions or celebrations, this sophisticated cheesecake can be served plain or adorned with frosted grapes and mint leaves for a stunning presentation.

Ingredients

Scale

Crust

  • 1 1/2 cups graham cracker crumbs
  • 6 Tablespoons butter (melted)

Batter

  • 3/4 cup pink/rose champagne
  • 2 8 ounce packages cream cheese (room temperature)
  • 3/4 cup granulated sugar
  • 2 Tablespoon all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs (room temperature)
  • 1/3 cup sour cream (room temperature)
  • Pink gel coloring (amount varies to achieve pale pink color)

For Instant Pot

  • 1 cup water (for the Instant Pot)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly spray a 7-inch springform pan with cooking spray to prevent sticking.
  2. Make the Crust: In a bowl, combine the graham cracker crumbs and melted butter, mixing until the mixture resembles wet sand. Press this mixture firmly into the bottom and halfway up the sides of the prepared springform pan using your fingers.
  3. Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from the oven and set aside to cool.
  4. Reduce the Champagne: Pour the pink or rose champagne into a small saucepan and heat over medium heat, allowing it to reduce by half. Be careful not to let it boil. Remove from heat and let cool to room temperature.
  5. Mix the Cream Cheese Base: In a large mixing bowl, whisk together the cream cheese, granulated sugar, and flour using an electric hand whisk until smooth and well combined.
  6. Add Eggs: Add the eggs one at a time to the cream cheese mixture, whisking each just until incorporated. Avoid over-whisking to maintain a creamy texture.
  7. Incorporate Sour Cream and Champagne: Using a spatula, fold in the sour cream and the cooled reduced champagne gently to combine.
  8. Divide and Color Batter: Split the batter evenly into two bowls. Add pink gel coloring gradually to one portion, stirring with a toothpick to achieve a pale pink shade without overwhelming the color.
  9. Layer the Batter: Pour the white cheesecake batter into the pre-baked crust first. Then pour the pink-colored batter gently into the center of the pan; this will create a marbled pattern as it displaces some of the white batter.
  10. Prepare for Instant Pot Cooking: Tap the pan gently on the counter to release any air bubbles. Cover the springform pan tightly with aluminum foil to prevent moisture from entering.
  11. Set Up Instant Pot: Pour 1 cup of water into the Instant Pot’s inner pot. Place a trivet inside the pot, then set the cheesecake pan on top of the trivet.
  12. Pressure Cook: Seal the Instant Pot lid and set the valve to the sealed position. Pressure cook the cheesecake on high pressure for 40 minutes.
  13. Release Pressure and Cool: Allow the Instant Pot to naturally release pressure for 15 minutes, then carefully do a quick release for any remaining pressure. Remove the cheesecake and cool it on a wire rack to room temperature. Gently dab any moisture from the surface with a paper towel.
  14. Chill: Cover the cheesecake with cling film and refrigerate for at least 6 hours, preferably overnight, for the best texture and flavor.
  15. Serve: Serve the cheesecake as is or decorate with frosted grapes and fresh mint leaves for an elegant touch.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter.
  • Do not over-whisk the eggs to prevent incorporating too much air, which can cause cracks.
  • Tighten the aluminum foil securely around the pan to prevent water from seeping into the cheesecake during Instant Pot cooking.
  • Allow the cheesecake to chill thoroughly to set properly and enhance flavor development.
  • Frosted grapes can be made by dipping grapes in sugar or freezing them before serving.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Instant Pot
  • Cuisine: American

Keywords: Pink Champagne Cheesecake, Instant Pot Cheesecake, Rose Champagne Dessert, Cream Cheese Dessert, Elegant Cheesecake Recipe

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Find it online: https://cooklilan.com/pink-champagne-cheesecake-recipe/