If you read the “My Christmas In Pictures” post I uploaded earlier last week, you will know that I spent Christmas Day with K and his family. K was hosting at his house and as I’m a rubbish cook (truly awful!) but a half-decent baker, I offered to make the dessert.
Almost as soon as I made this offer, I immediately regretted it.
Dessert. Christmas Day. K’s family.
I felt under an enormous amount of (self-inflicted) pressure.
What if I ruined it? What if it tasted rubbish? What if they all hated it and as a result of my poor baking abilities encouraged him to dump me?
(Doubtful I know, and possibly a bit of an exaggeration, but I was fretting nonetheless).
Anyway, to cut a long story short, the dessert was a success and his family liked it. In fact, even I liked it and I’m my absolute WORST critic.
So, as it turned out well and tasted good, I thought I’d share the recipe with you lovely lot – because let’s be honest, if I know anything about my blog readers, it’s that we love food!
Champagne and Strawberry Cheesecake
For the base, you will need:
Approx 250g of digestive biscuits
2-3tbsp caster sugar
125g of butter (melted)
For the top, you will need:
250g cream/soft cheese
½ cup of caster sugar
1 envelope of powdered, unflavoured gelatine
2 cups of whipped cream (I whipped my own using double cream, but you can use ready-made unsweetened whipped cream if you prefer)
3-4 cups of strawberries, quartered
¾ cup of champagne (or sparkling white wine)
2 egg yolks (beaten)
To make the cheesecake base:
Place the digestives into a Ziploc bag and bash with a rolling pin until they are fine crumbs.
Pour the crumbs into a mixing bowl, add the caster sugar and the melted butter. Stir in with a fork.
Once the crumbs are evenly coated, press the mixture down into your tin/bakeware.
You can either bake the base for 10mins at 120C (250F) or you can leave in the fridge for 1-hour to set.
To make the top:
Pour ¼ cup of caster sugar and ¼ cup of water into a small saucepan and bring to the boil. Add your beaten egg yolks, stirring constantly to prevent the egg scrambling. Add your gelatine and bring down to a simmer, continuing to stir constantly, for a few minutes.
In a bowl, mix the cream/soft cheese and whipped cream until smooth and fluffy.
Add ¼ cup of caster sugar and slowly stir in the gelatin mixture.
Slowly pour in the champagne/sparkling white wine and fold the mixture until it is thick and consistent.
Fold in the strawberries and stir well to allow the juices and flavour to run through the mixure (it should turn a very faint pink colour)
Pour the mixture over the baked/refrigerated pie base and put in the fridge overnight.
And voila! The next day it will be ready to EAT!
I really liked the flavour of this cheesecake and although you can’t really taste the champagne, it does give it a slightly thicker consistency while the egg yolks add a creamy texture to it. Plus, saying it has champagne in it makes it sound really special
(Note: I made this again earlier this week omitting the champagne, and the feedback was that it wasn’t as smooth and creamy without it – although that’s our own personal taste, you may think differently).
If you decide to give this recipe a try, please leave me a note in the comments box below letting me know how it turned out; I’d love to know!