Strawberries And Champagne Cheesecake Recipes

Steps:

• Place Champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about 1/4 cup, about 8 minutes. Set aside to cool. In a small bowl, combine the cracker crumbs, 1/2 cup sugar and butter. Press onto the bottom and 1 1/2 inch up the sides of a greased 9-inch springform pan; set aside. Arrange sliced strawberries over the bottom. In a large bowl, beat cream cheese and remaining sugar until smooth. Beat in the sweetened condensed milk, cornstarch and reduced Champagne. Add eggs and egg yolks; beat on low speed just until combined. Pour over strawberries. Place pan on a baking sheet. Bake at 325°F for 55 to 60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of springform pan. For topping, wash strawberries and gently pat with paper towels until completely dry. Slice and arrange over cheesecake. In a microwave, melt chocolate chips and 1/2 teaspoon shortening; stir until smooth. Drizzle over strawberries. Repeat melting and drizzling with white baking chips and remaining shortening. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Serve cheesecake with whipped cream.

Steps:

• 1. Boil champagne in a small saucepan until liquid reduces to 1/4 cup, about 8 minutes.
• 2. In a large bowl combine crushed crackers, 1/2 cup sugar and butter. Press onto bottom and 1 1/2 inch up side of springform pan. Arrange berries on the bottom. Set aside.
• 3. In a large bowl beat cream cheese and 1 1/2 cups sugar until smooth. Whip in condensed milk, cornstarch and reduced champagne. Add 2 eggs + 2 egg yolks and beat on low until combined. Pour over strawberries. Place pan on baking sheet.
• 4. Bake at 325 degrees for 60 minutes. Cool 60 minutes. Refrigerate over night.
• 5. Remove springform. Slice berries and arrange on top.
• 6. Microwave milk chocolate plus 1/2 t. shortening in a small bowl. Drizzle over cake. Microwave white chocolate plus 1/2 t. shortening in a small bowl. Drizzle over cake.
• 7. Beat cream until thick. Add powdered sugar. Garnish cheesecake and serve.

Steps:

• Preheat oven to 350°. Combine pecans, crumbs and butter. Press onto the bottom of a 10-in. springform pan. Set aside. , In a large bowl, beat cream cheese and sugar until smooth. Beat in lemon juice and vanilla. Add eggs; beat on low speed just until blended. Spoon over crust. , Bake until filling is almost set, 45-50 minutes. Cool on a wire rack 15 minutes. Meanwhile, for topping, combine sour cream, sugar and vanilla. Spread over cheesecake and return to oven for 5 minutes. Cool on a wire rack 1 hour. Refrigerate overnight, covering when completely cooled. , Several hours before serving, prepare glaze. In a saucepan, combine cornstarch and water until smooth. Add jelly and cook over medium-high heat, stirring constantly, until jelly is melted and mixture has thickened. Remove from the heat; stir in liqueur and, if desired, food coloring. Cool to room temperature. , Just before serving, loosen and remove sides of springform pan. Arrange strawberries on top with pointed ends up. Spoon glaze over berries, allowing some to drip down sides of cake. Serve immediately.