Raspberry champagne cheesecake recipe

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Greet every New Year with Champagne, Kisses, and Sing the song, “Auld Lang Syne” at midnight. This Raspberry Champagne Cheesecake will do just that with a BANG! This decadent cheesecake has fresh raspberries that covers the bottom over a graham cracker crust filled with a champagne infused cream cheese.


  • 1 cup graham cracker crumbs (crumbled)
  • ¼ cup granulated sugar
  • 5 tbsp unsalted butter (melted)
  • 1 cup fresh raspberries
Cheesecake Filling
  • 3 (8 oz) pkgs cream cheese (room temperature)
  • 1 cup champagne
  • 1½ cups granulated sugar
  • 2 tbsp cornstarch
  • 3 lg eggs
  • 1 egg yolk
Cream Cheese Border
  • 8 oz cream cheese (room temperature)
  • ¼ cup sugar
  • 1 tsp vanilla extract
How to Make It
  1. Preheat oven to 325 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan, set aside on a baking pan. In a small pot over med-high heat, add champagne. Bring to a boil and cook till liquid is reduced to about ¼ cup (about. 8 minutes). Remove from heat and let cool.
  2. To make Crust
  3. In a food processor, pulse graham cracker crumbs and sugar till finely crumbled. Add melted butter and pulse till moist. Pour and press onto bottom of spring form pan. Arrange raspberries berries on top of crust; set aside.
  4. To make Cheesecake Filling
  5. In a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Add cornstarch and reduced champagne, and beat well. Add eggs and egg yolks (one at a time) and beat well after each addition. Pour and spread over raspberries.
  6. Bake in oven for 55-60 minutes or till center is almost set. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for least 8 hours or overnight.
  7. To make Cream Cheese Border
  8. In a mixing bowl with mixer on med-high speed, beat cream cheese, sugar, and vanilla extract till smooth. With a pastry bag, pipe cream cheese around the edge of cheesecake. Refrigerate to chill while making Raspberry Coulis.
  9. To make Raspberry Coulis
  10. In a medium pot over med-high heat, cook raspberries with sugar and water. Bring to a boil and then reduce heat to simmer. Cook for about 5 minutes. Remove from heat and drain sauce through a fine sieve/drainer (discard seeds). Return sauce back to pot over medium heat. In a mixing bowl, mix together cornstarch and 2 tbsp. cold water. Slowly pour into sauce (stir occasionally) and cook till it thickens. Remove from heat and let cool to room temperature. When cooled, pour sauce on top of cheesecake (don’t use all sauce; you will have extra).

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