Let me start off by saying that I am NOT a baker…..I don’t have the patience for it. Every so often I get in the mood to bake. I have been craving cheesecake lately and knew that I needed to put out a Valentine’s day post….so I combined the two.
This is a quintessential Valentines day dessert. Not to toot my own horn….BUT this is some SERIOUSLY good cheesecake; It’s a classic NY style cheesecake with champagne strawberry compote topped with champagne infused chocolate covered strawberries.
Whether you are in a relationship or not this Valentine’s day, you need to make this dessert…….invite a friend over, pop a bottle of bubbly, and dig in!
Happy Valentine’s Day! Hope you all enjoy!
- For the Cheesecake (yields 1 (9-inch) cake)
- 2 cups of graham cracker crumbs
- 1/2 cup butter, melted
- 4 8-oz pkgs of full fat cream cheese, at room temperature
- 1 1/3 cups cane sugar
- 3/4 cup heavy whipping cream
- 1/4 cup cornstarch
- 1 1/2 tsp pure vanilla extract
- 2 large eggs
- For the strawberry champagne compote
- 2 cups frozen strawberries
- 1/3 cup champagne
- 2 tsp cornstarch
- 1 tsp cane sugar
- Chocolate covered champagne infused strawberries
- 1 lb container strawberries
- 2 cups dark chocolate
- 1/2 cup white chocolate
- For the crust, combine graham cracker crumbs and melted butter.
- Stir until well combined. Press onto bottom and up the sides of a 9x3-inch springform pan.
- In a large bowl, beat 1 package of cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes. Blend in the remaining cream cheese, one package at a time, beating well.
- Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. Gently spoon the batter over the crust.
- Place the cake pan in a large shallow pan containing hot water that comes halfway up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, ideally overnight.
- The next day, release and remove the side of the springform. Place on a serving plate. Refrigerate until ready to serve. Slice with a sharp knife, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, for up to 3-4 days.
- ***Strawberry Champagne Compote***
- Place frozen strawberries and sugar in a small saucepan and bring to medium heat.
- Mix the cornstarch with the champagne and add to the pan.
- Once bubbling, reduce heat slightly and use spoon to muddle and mash the berries.
- Continue cooking over medium-low heat for 10-12 minutes.
- Remove from heat and pour in a glass container, store in the fridge
- ***Champagne infused strawberries***
- Add fresh strawberries to a bowl and fully submerged them in champagne
- Allow them to soak for 24 hours
- Remove the strawberries from the bowl and pat dry with paper towel
- Melt the dark chocolate. Fill the bottom of the double-boiler or medium saucepan with an inch or two of water and bring to a simmer over medium-high heat. Transfer all the chocolate into the top of the double-boiler or a heatproof bowl and set this over the simmering water. Let the chocolate melt, stirring occasionally, until no more lumps remain. Remove the chocolate from heat.
- Line a baking sheet with parchment paper
- Dip the strawberries. Working with one strawberry at a time, pierce the top strawberry with a toothpick (so that it's easier to pick up pick up and dip it into the chocolate. Turn the strawberry as needed to completely coat it in chocolate. Lift the strawberry out and shake gently to remove any excess chocolate.
- Lay dipped strawberries on the baking sheet. Carefully lay the dipped strawberry on its side on the baking sheet. Repeat with dipping the remaining strawberries.
- Put the strawberries in the fridge so they set.
- Prepare the white chocolate drizzle. When the strawberries are ready, melt the white chocolate just as you did the dark chocolate. Put the melted white chocolate to a small ziplock bag.
- Drizzle strawberries with white chocolate. Push the melted white chocolate to one corner of the bag, then snip a small corner off the bag. Squeezing the bag gently and quickly drizzle the white chocolate over the strawberries.
- Place the baking sheet in the refrigerator for few minutes so the white chocolate sets.