Champagne Cheesecake with Mascarpone Champagne Cream – A Happy New Year’s Dessert MUST
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable and beautifully rustic.
Many fun traditions come to mind when thinking about New Year’s Eve :: fabulous parties, pretty dresses, awesome music, an extra late night, something bubbly, an exciting countdown – you know the routine! But as a mom of four kiddos ((ranging 6 to 13 years)) our New Year’s Eves have looked quite a bit different for a really long time, and this night has become one of our most looked forward to traditions of the entire year.
There are no fancy drinks, shiny clothes or loud music. Instead, we play games, have snacks & watch a stack of movies. Oh, and we have one very important New Year’s Eve rule: “No falling asleep”. Something about telling the kids they cannot fall asleep makes them drop like flies. Most of my herd is asleep by 10:30, but every so often we get one that is determined to take full advantage of the ‘no bedtime’ requirement. I think the record was set a few years ago by our middle boy ((1:15 am)). Truthfully, I am not sure what the exact record is because I am dependably asleep by 11!
When thinking about our family’s upcoming late night New Year’s Eve funfest, a dessert idea popped into my head: “Champagne Cheesecake”! Now, champagne isn’t a part of our traditions – but we are always looking for an excuse to dive into one of our dessert favorites — cheesecake! I have made cheesecake over a dozen times in the last year. I made a Vanilla Bean Cheesecake with a Sweetened Sour Cream Topping, another with a yummy cheesecake with a Sour Cherry Topping & a Birthday Cake Cheesecake just to name a few.
Now before I share the recipe, let me first say – you can totally replace the champagne with sparkling cider. Doesn’t that sound fancy?? “Sparkling Cider Cheesecake” – yum! So keep that in mind as you read over the recipe.
The key to this recipe is to reduce the champagne, in a saucepan over a medium flame, to a concentrated syrup. This also, removes all of the alcohol from the champagne turning this dessert into a 5 star, family friendly treat!
I simply reduced 16 oz. of bubbly to ¼ c of champagne syrup, chilled it and then folded it into the cheesecake batter. Save yourself a step and go ahead and reduce 8 additional oz, by half, for the topping you will make later. Place it in the fridge, covered overnight until ready for use.
While the champagne is reducing, you will have just enough time to make the shortbread crust and get it pre-baked. I prefer the crust to have some texture, so I crush the cookies by hand. If your like a fine, consistent crust, feel free to use a food processor.
Once the crumbs are formed, fold in a semi-melted stick of salted butter and press the crumbs into your 10″ cheesecake pan. Bake the crust for 5 – 7 minutes at 350° and allow to cool before adding the cheesecake filling.
The cheesecake batter is very simple – 5 blocks of cream cheese ((no light substitutions)), 3 eggs, 1½ c cane sugar and the flavoring of your choice, in this case champagne.
Once the cheesecake ingredients are combined, pour the batter over the crust, spread evenly, tap to remove any air bubbles and bake for 40 minutes at 350°. No steam bath, tin foil tent or any other fancy techniques! Once the baking time is complete, turn your oven off, prop the door open and allow the cheesecake to rest in the cooling oven for 30 to 45 minutes.
After making this recipe countless times, I have learned to allow the cheesecake to cool to room temperature before covering with foil and chilling overnight. ((This prevents condensation from forming on the inside of the foil and dripping onto the cheesecake top – which isn’t really a problem, just irksome.))
Isn’t she a beauty? (Notice not a crack one on this cheesecake, yippee!!)
All that’s left is making a simple, but New Year’s Eve worthy topping.
One key to making perfect whipped cream is to chill the whisk attachment and the mixing bowl before using. Just that one simple step will give you perfectly peaked real whipped cream in under 1 minute!
Add the cream to your chilled mixing bowl, and whip on high-speed for 30 seconds.
Add the mascarpone, powdered sugar, salt and champagne reduction. Continue whipping, starting on low and increasing to high, scraping the sides intermittently until the ingredients are combined and stiff peaks have formed. Take care not to over whip or you will do something impressive – but not exactly what you are striving for: you will make homemade butter.
Now, if you fear you have crossed over to the butter, no problem! Simply add another ¼ cup of chilled heavy cream and re-whip until the liquid is incorporated then STOP whipping. Spread the mascarpone champagne cream over the cheesecake, making sure you leave some unruly, creamy peaks every so often.
All that remains is to add the most delightful crunch and shimmer by sprinkling a few tablespoons of turbinado sugar over the top.
Whether you are staying in like we do – or hosting a fancy party for all the friends in you zip code, this dessert is sure to be just the “sweet” to ring in your New Year!
This cheesecake is the most perfect rich, creamy cheesecake. The crunch of the buttery shortbread crust pairs perfectly with the subtle fruity champagne whispers.
But the mascarpone champagne cream and that crunch from the turbinado sugar?? Wow. The champagne syrup sings – it really is perfection.
With a short list of high-quality ingredients and a tried and true cheesecake recipe, this rock star, New Year’s Eve, fancy-party worthy dessert can be whipped up right in your very own home! No need to head to the top of a skyscraper or to the middle of the town square. I vote for a “no-sleep” rule, a cozy blanket, some movie favorites, a board game marathon and some “bubbly” — in the form of cheesecake.
I think this year, instead of counting down to midnight ((or in my case 11)), I will be counting down to when I get a slab of this!
- 12 oz shortbread cookies
- 1 stick butter, melted ((I prefer salted))
- 5 8 oz packages cream cheese
- 1 ½ c pure cane sugar
- 14-16 oz champagne or sparkling cider
- 3 eggs
- 1½ - 2 c heavy whipping cream
- 8 oz mascarpone
- 1 ½ c confectioner's sugar
- 7-8 oz champagne or sparkling wine
- pinch of sea salt
- 2 T turbinado raw cane sugar, for garnish
- Preheat oven to 350°. Using a food processor or by hand, crush shortbread cookies and cut in butter. Press crumbs into a 10" (large) cheesecake pan. Bake at 350° for 5 to 7 minutes. Remove and set aside, allowing to cool at least 10 minutes, until ready to add the filling.
- While the crust is baking, pour champagne ((14-16 oz)) into a medium saucepan, over medium flame, and reduce the total volume to approximately ¼ c. Once reduced set aside and allow to cool.
- This is a great time to go ahead and reduce the 8 oz of champagne needed for the topping. Follow the same reduction procedure, reducing the champagne by half, cover and refrigerate until ready to use.
- In a large mixing bowl, blend softened cream cheese on medium speed. Add sugar, eggs & reduced champagne. Blend for 2 minutes on medium-high speed until smooth. Scrape the sides of the bowl periodically. Pour filling onto the baked crust, tap gently to remove air bubbles and bake at 350° for 40 minutes. Once cooking time is complete, turn the oven off and open the oven door. Allow the cheesecake to cool in the opened oven for 30-45 minutes. Remove from oven, allow to come to room temperature and then cover with foil, refrigerating overnight or for 8 hours.
- Place your mixing bowl and whisk attachment ((from your stand mixer or hand mixer)) into the refrigerator, allowing them to chill for 30 minutes before using.
- Once bowl & whisk are chilled, attach them to your mixer and add the heavy whipping cream to the bowl. Whip on high-speed for 30-45 seconds. Cream should be noticeably thickening. Turn the mixer off and add powdered sugar, mascarpone, salt and chilled reduced champagne into the semi-whipped cream. Whip on low-speed increasing to high-speed in 15 second intervals, stopping to scrape the sides, until the champagne/mascarpone mixture maintains stiff peaks*.
- Remove cooled cheesecake from fridge ((after 8 hours to overnight)), release from cheesecake ring and place the cheesecake on the serving platter. Spread the topping over the cheesecake, leaving some dramatic peaks. Sprinkle turbinado sugar over the whipped champagne & mascarpone cream topping. Chill for one more hour or until ready to serve.
- To serve, cut with a sharp knife or a serrated knife ((cleaning the knife between cuts)).
- Serves 16
- You can easily substitute sparkling cider in place of champagne using the same liquid amounts.
- *Over mixing will turn this cream into butter, so stop as soon as you reach the desired consistency. As a rule, as soon as peaks form and can hold in place without immediately dripping, the cream is whipped perfectly.