Champagne Vanilla Cheesecake Recipe
A cheesecake with a white cake bottom topped with macerated strawberries.
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Ingredients
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Cheesecake Ingredients
Method
Directions
- 1
Make the Cake Bottom
Preheat the oven to 350°F (175°C). Grease a round 9-inch cake pan.
- 2
In a mixing bowl, combine flour, sugar, baking powder, and salt. Add milk, melted butter, eggs, and vanilla extract. Mix until smooth and pour into the prepared pan.
- 3
Bake for 20-25 minutes or until a toothpick comes out clean. Let cool completely.
- 4
Make the Cheesecake Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sugar and mix until well combined.
- 5
Add eggs one at a time, mixing well after each addition. Stir in sour cream, vanilla extract, and champagne until fully integrated.
- 6
Pour the cheesecake filling over the cooled cake bottom and bake at 325°F (160°C) for 50-60 minutes until the center is set. Let cool completely, then refrigerate for at least 4 hours.
- 7
- 8
Once the cheesecake is chilled, top it with the macerated strawberries before serving.
