Description
This Pink Champagne Cheesecake is a delightful twist on the classic cheesecake, infused with the subtle elegance of pink or rosé champagne and a touch of pink gel coloring. The creamy texture, combined with a crisp graham cracker crust, makes this dessert perfect for celebrations and special occasions.
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 Tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 large eggs (room temperature)
- 1/3 cup sour cream (room temperature)
- 3/4 cup pink/rose champagne
- Pink gel coloring (as desired)
Other
- 1 cup water (for the instant pot)
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of a lightly sprayed 7-inch springform pan to form the crust.
- Make the filling: In a large bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add in the sugar, flour, and salt, mixing until well blended. Then, beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and pink or rosé champagne. Add pink gel coloring a little at a time until the desired hue is achieved.
- Bake the cheesecake: Preheat the oven to 375°F (190°C). Pour the cheesecake filling over the prepared crust in the springform pan. Place the pan in the oven and bake for approximately 40 minutes, or until the center is nearly set but still slightly jiggly. Remove from the oven and let cool.
- Chill and serve: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely before removing the springform pan and serving.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth filling without lumps.
- Use a water bath during baking to prevent cracks; if desired, wrap the bottom of the springform pan in foil and place in a larger pan with hot water.
- Adjust pink gel coloring gradually to avoid an overly artificial color.
- Allow the cheesecake to chill thoroughly before slicing for clean cuts.
