Pink Champagne A Dessert Recipes

PINK CHAMPAGNE CHEESECAKE

Steps:

• Pre-heat oven to 350°F and lightly spray a 9-inch springform pan with cooking spray.
• In a medium bowl, add the melted butter to the graham cracker crumbs and mix until the mixture resembles wet sand.
• Pour the mixture into the 9-inch springform pan and press using your fingers or a flat bottomed cup into the bottom and halfway up the sides of the pan.
• Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven and set aside.
• Reduce oven temperature to 325°F
• Over medium heat, heat the champagne in a saucepan until it reduces to 1/3 cup. Careful to not let it boil. Remove from the heat and allow it to cool to room temperature.
• In a large mixing bowl, using an electric hand mixer, beat the cream cheese and sugar together until light and fluffy, about 3 minutes. Add in the flour and salt until combined and fluffy.
• Add the eggs, one at a time, and mix just until combined. Do not over mix at this point.
• With a spatula, mix in the vanilla extract, sour cream, and reduced champagne.
• Divide the batter into two. Add pink gel coloring to one half of the batter to give it a pale pink color. Use a toothpick to add the color a little at a time to avoid adding too much.
• Pour the white cheesecake batter first into the pre-baked crust. Then gently pour the pink batter into the middle of the pan, to form a pattern.
• Tap the pan gently on the kitchen counter a couple of times to get rid of any air bubbles.
• Wrap the cheesecake pan with double foil and place the pan in a large baking pan and add boiling water to the baking pan, about halfway up the sides of the springform pan. (Please don't add hot water to your cheesecake itself!!)
• Bake in the preheated oven for about 1 hour, until the edge of the cheesecake, is set with only the center slightly wobbly.
• Turn off the oven and let cheesecake remain in the oven for another 45 minutes.
• Remove from the oven and cool the cheesecake on a wire rack to room temperature. At this point, remove the cheesecake from the roasting pan and foil wrap.
• Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
• Serve as is or decorate with optional pink-colored whipped cream, sugared cranberries, and sprinkles.

PINK CHAMPAGNE (A DESSERT)

Steps:

• Cream sugar and cream cheese together.
• Mix frozen strawberries, bananas, pecans and pineapple together.
• Add fruit mixture to the cream cheese mixture.
• Fold in cool whip.
• Freeze until firm.
• Take out of freezer and allow to thaw a few minutes before serving.