Cheesecake Recipe
Honey Champagne Sauce, Vanilla Ice Cream
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Ingredients
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DESSERTS
Method
DESSERTS
- 1
Prepare the Crust
In a medium bowl, combine graham cracker crumbs and melted butter. Mix until crumbs are evenly coated.
- 2
Press the Crust
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Remove from oven and let cool.
- 3
Mix the Filling
In a large mixing bowl, beat the cream cheese until smooth. Add granulated sugar and vanilla extract, mixing until well combined.
- 4
Add Eggs and Sour Cream
Add eggs one at a time, mixing well after each addition. Finally, fold in the sour cream until smooth and creamy.
- 5
Pour Filling into Crust
Pour the cream cheese mixture into the cooled crust, smoothing the top with a spatula.
- 6
Bake the Cheesecake
Bake in the preheated oven at 325°F (160°C) for 50-60 minutes, or until the center is set and slightly jiggly. Remove from oven and let it cool.
- 7
Prepare the Honey Champagne Sauce
In a small saucepan, combine honey and champagne. Bring to a simmer over medium heat, stirring until well mixed.
- 8
Reduce the Sauce
Continue to simmer until the sauce has thickened slightly, about 5-7 minutes. Remove from heat and let cool.
- 9
Serve
Slice the cheesecake and serve each slice with a scoop of vanilla ice cream and drizzle the honey champagne sauce over the top.