Champagne Cheesecake (No-Bake!)

This no-bake cheesecake is smooth and light with delicious notes of orange zest and wild raspberry thanks to the Prestige Rosé champagne. You don’t need a special occasion to enjoy this easy dessert and it can be prepared in about 10-15 minutes! 

Champagne is a delicious addition to desserts and this cheesecake is no exception. My favorite brand is Champagne Taittinger, which is one of the few family owned Champagne houses left. Champagne Taittinger relies mostly on estate grapes for their champagne varieties. They also use higher amounts of Chardonnay compared to other brands which give it its signature style and velvet finish.

I personally used their Prestige Rosé variety and it was perfect for this cheesecake recipe  because of two concepts that Taittinger executes perfectly: lightness and naturalness. The champagne is light so it doesn’t overpower the other flavors in the cheesecake, rather it compliments them perfectly. This variety has notes of wild raspberry and orange which is why I added orange zest to the cheesecake filling to enhance this elegant flavor. 

Ingredients for Champagne Cheesecake

• Rosé champagne: Using a high quality champagne is key for the flavor of this cheesecake! I used Champagne Taittinger’s Prestige Rosé for this recipe. Its raspberry notes complimented this dessert and gave it a smooth finish
• Orange zest: This pairs well with he champagne notes and elevates this cheesecake’s flavor!
• Cream cheese: Can’t have cheesecake without cream cheese! Make sure you let it soften before using!
• Powdered sugar: For sweetness but we won’t be using a lot of it in this recipe!
• Heavy Cream: For the whipped cream we will fold into the cheesecake mixture that will make this cheesecake super luscious. Also will be used in the optional stabilized whipped cream for the decoration
• Sour Cream: I love adding this in for an extra creamy filling
• Graham Crackers: For the delicious graham cracker crust
• Butter: This binds with the graham cracker crumbs to create a stable crust for this cheesecake

How to make Champagne Cheesecake

1. Leave ingredients out to get to room temperature:
   • I left my cream cheese and sour cream out about 4 hours before making the cheesecake to ensure it was completely at room temperature. This is important for a smooth filling! 
2. Prepare the delicious graham cracker crust:
   • Crush your graham crackers or pulse in a blender or food processor until fine crumbs form. Use a spatula to combine cracker crumbs with melted butter. Transfer the graham cracker crumbs to your 6 inch springform pan and use a glass to press down the crumbs. You will also want to do it on the sides of the springform pan as well for a beautifully tall crust. You can choose to do parchment paper on the bottom of your pan but I usually just do a little butter or nonstick spray before adding the crumbs. Place pan in the freezer to set while you prepare the cheesecake filling. 
3. Make the cheesecake batter:
   • First, whip the heavy whipping cream and powdered sugar in a large bowl until soft peaks form. Set aside. 
   • In a large mixing bowl, beat the cream cheese and sour cream until smooth. Then on low speed, add your powdered sugar, orange zest and vanilla. Continue to beat until well combined then add your champagne. Gently fold in the whipped cream until smooth but be sure not to over-mix! 
4. Let the cheesecake set:
   • Pour mixture into your prepared crust and then cover with plastic wrap. Refrigerate for at least 12 hours, or overnight for the best texture. This is a great make ahead dessert. 
5. Decorate and enjoy:
   • Use a piping bag to decorate the top of the cheesecake with the stabilized whipped cream recipe in the recipe card. Then, top with orange zest and raspberries and enjoy with a refreshing glass of Prestige Rosé.

SUBSTITUTIONS

• Make this a vanilla bean cheesecake by swapping the orange zest for vanilla bean. 
• Short on time? Turn this recipe into a champagne cheesecake fruit dip by skipping the crust portion. Make the cheesecake filling and then let it set in the fridge for a couple hours before you dip fruit in it! 
• Top with other fruits like fresh strawberries or orange slices! 
• Make this a valentine’s day themed cheesecake by topping with heart sprinkles and strawberry sauce! 
• For new year’s eve, you can sprinkle some edible glitter on top for a more celebratory look! Same for a birthday cake cheesecake style! Just add some candles and enjoy!

HOW TO STORE

You can make this no bake champagne cheesecake a couple days in advance then store in an airtight container in the fridge for up to 3 days after! I doubt you will have any leftovers after the first day though, it’s that good! Please leave a five star rating below if you loved this recipe, and as always, poftă bună!