Description
This Pink Champagne Cheesecake is a luxurious dessert featuring a smooth and creamy texture with a subtle hint of pink champagne. The graham cracker crust provides a buttery base, while the delicate infusion of champagne adds a festive and sophisticated twist to a classic cheesecake. Perfect for celebrations or a special treat, this cheesecake is baked to perfection and beautifully tinted with pink gel coloring for an elegant presentation.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 6 Tablespoons butter (melted)
Filling
- 2 8 ounce packages cream cheese (room temperature)
- 3/4 cup granulated sugar
- 2 Tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 3/4 cup pink/rose champagne
- 1/3 cup sour cream (room temperature)
- Pink gel coloring (to desired shade)
Additional
- 1 cup water (for the Instant Pot)
Instructions
- Prepare the crust: Preheat your oven to 375°F (190°C). Lightly spray a 7-inch springform pan with cooking spray. In a medium bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this evenly into the bottom of the springform pan to form the crust layer.
- Make the cheesecake filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the granulated sugar, all-purpose flour, and salt, and continue to mix until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the pink champagne, sour cream, and a few drops of pink gel coloring, mixing gently until the color is evenly distributed and the batter is smooth.
- Bake the cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan into the preheated oven and bake for about 40 minutes, or until the edges are set but the center still slightly jiggles when moved. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight to fully set before serving.
Notes
- Use room temperature cream cheese, eggs, and sour cream to ensure a smooth, lump-free batter.
- For a stronger pink hue, add more pink gel coloring a drop at a time until desired shade is reached.
- To prevent cracking, avoid overbaking; the center should still have a slight jiggle when done.
- Allow the cheesecake to chill in the refrigerator for several hours to develop the best texture and flavor.
- If a springform pan is unavailable, line a regular cake pan with parchment paper for easier removal.
