A Valentine’s Day dessert delight from Kathy’s Kitchen!
Ingredients:
- 1 c champagne or other sparkling wine
- 2 c chocolate graham cracker crumbs (about 14 whole crackers)
- 2 c sugar, divided
- ½ c butter, melted
- 1 c sliced fresh strawberries
- 3 pkg (8 oz. each) cream cheese, softened
- ½ c sweetened condensed milk
- 2 Tbsp cornstarch
- 2 large eggs, slightly beaten
- 2 large egg yolks
For the topping:
- 20 fresh strawberries, hulled
- ⅓ c milk chocolate chips
- 1 tsp shortening, divided
- ⅓ c white baking chips
- 1 c heavy whipping cream
- ¼ c confectioners’ sugar
- Place champagne in a small saucepan. Bring to a boil; cook until liquid is reduced to about ¼ cup, about 8 minutes. Set aside to cool.
- In a small bowl, combine the cracker crumbs, ½ c sugar, and butter. Press onto the bottom and 1½ inches 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° for 55-60 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 dry with paper towels. Once dry, slice and arrange over cheesecake. In a microwave, melt chocolate chips and ½ tsp 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.