This simple recipe for Champagne Cheesecake is perfect for ringing in the New Year. Serve it in footed dessert glasses or stemware for an elegant touch.
It’s hard to believe that in just a couple of days we’ll ring in the New Year! I love that clean slate feeling it brings. It always inspires me, and I can’t wait to share all the new desserts I’ve been dreaming up and writing about in my recipe journals.
This champagne cheesecake is a recipe I’ve had scribbled on a piece of scrap paper for some time now. I’ve just waiting for the right toast-worthy occasion. It’s a simple fix that can be divvied up into as many petite portions as you’d like. It’s absolutely delicious without being too rich, and the champagne flavor really shines through!
I chose 4 ounce dessert cups which will serve about 8 guests. If you’re expecting a crowd for NYE, you could divide these between 2 ounce shot glasses for 16 servings. Use your favorite champagne, sparkling wine or prosecco in this recipe and you will not be disappointed!
Top it off!
Because this cheesecake is so simple, it’s practically a blank canvas for whatever toppings you’d like to add. I couldn’t resist my favorite flavor combination of raspberry and rose. It always speaks to my heart (see this cake!) and so I sprinkled tart freeze-dried raspberries on top along with a square of rosewater Turkish delight. The cheesecake has a nice helping of white chocolate in the batter, so I made some little white chocolate rings for decors with this silicone mold.
The texture of this cheesecake feels dense to the spoon but when you taste it you’ll find a light mousse-like quality (which sounds totally contradictory but it works!). It’s is nice for a party bite that won’t weigh you down. I very nearly topped the cups with Callebaut Chocolate Crispearls for a chocolate caviar and champagne version, which I think would also be beautiful and elegant. Next time!
I hope this year has been good to you, and I wish you lots of love, peace, and joy in the coming year!
Champagne Cheesecake Cups
- Eight 4 oz. dessert cups
- 8 whole digestive biscuits 120g, ground to crumbs
- 1 package 12 oz. white chocolate chips
- 1/2 cup 4oz. heavy cream
- 3/4 cup 5.60oz. champagne or prosecco
- 1 1/4 teaspoons 1/2 package powdered unflavored gelatin
- 1 1/2 tablespoons cold water
- 1 package 8oz. cream cheese, at room temperature
- Freeze-dried raspberries
- 8 pieces rose water Turkish delight
- 8 white chocolate rings or 8 pieces of bar chocolate
- Divide the cookie crumbs between eight 4 oz. dessert cups or sixteen 2 oz. shot glasses. Tamp down lightly and set aside.
- Place the chocolate chips and heavy cream in a saucepan over low heat. Stir occasionally until the chips are melted and the mixture is smooth. Remove from heat and whisk in the champagne. Let cool for 10 minutes in the pan. While the mixture cools, sprinkle the gelatin over the cold water in a small cup. Let stand until absorbed and thick.
- Pour the champagne mixture into the bowl of an electric mixer fitted with the whip attachment. Gradually add the cream cheese with the mixer running on medium-high, and beat until no lumps remain. (If you have trouble getting the lumps out, an immersion blender will do the trick!) Heat the bloomed gelatin in the microwave for 10 seconds or until liquid. With the mixer running, add the melted gelatin to the cheesecake mixture. Beat on high speed until the mixture is light and fluffy. Immediately spoon the mixture on top of the crust in the glasses. If you’re using the smaller shot glasses, place the mixture in a piping bag for easier portioning. Immediately top filled glasses with freeze-dried raspberries.
- Cover and refrigerate cups until firm, about 1 hour. Add Turkish delight and white chocolate pieces for garnish.