We highly recommend this Champagne Cheesecake from Reid Krebs at As You Wish Gourmet Eatery, a must-have for ringing in the New Year.
Crust:
3 cups graham cracker crumbs
¼ cup brown sugar
1 tsp cinnamon
½ stick melted unsalted butter
¼ tsp salt
Mix all ingredients in a bowl; it should resemble damp sand. Press evenly into a greased and parchment-papered 8″ springform pan. Pat crust roughly 1” up the walls of the pan. Bake for 12-15 minutes at 350 degrees. Let cool completely.
Cake:
32 ounces cream cheese (room temperature)
1 cup granulated sugar
4 large eggs (room temperature)
1 Tbsp flour
½ tsp salt
1 tsp vanilla bean paste or extract
¼ cup sour cream
1 cup of sparkling wine
Bring sparkling wine to a boil then reduce to a simmer. Reduce by half, set aside, and cool completely. Beat cream cheese and sugar in a stand-up mixer or food processor until the cream cheese is light and fluffy (4-5 mins). Add one egg at a time. Add vanilla and wine and combine. Add sour cream, flour, and salt. Mix until well combined, but don’t overbeat. Pour batter into the springform pan with the crust. Evenly distribute the batter. Wrap the bottom of the pan in aluminum foil and place the cake on the middle rack of the oven. Directly below, place a 10”x15” sheet pan with water in it. Bake at 325 degrees for one hour. Cool for 4 hours or overnight in the refrigerator.
Reid Krebs, As You Wish Gourmet Eatery