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Strawberries and Champagne Cheesecake

I bake from scratch because I believe that love—and sweetened condensed milk—are the best ingredients. —Kathryn Work, Louisville, Kentucky
  • Total Time
    Prep: 45 min. Bake: 55 min. + chilling
  • Makes
    12 servings


  • 1 cup champagne or other sparkling wine
  • 2 cups chocolate graham cracker crumbs (about 14 whole crackers)
  • 2 cups sugar, divided
  • 1/2 cup butter, melted
  • 1 cup sliced fresh strawberries
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons cornstarch
  • 2 large eggs, lightly beaten
  • 2 large egg yolks
  • 20 fresh strawberries, hulled
  • 1/3 cup milk chocolate chips
  • 1 teaspoon shortening, divided
  • 1/3 cup white baking chips
  • 1 cup heavy whipping cream
  • 1/4 cup confectioners' sugar


  • 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 in. up the sides of a greased 9-in. 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 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.
Nutrition Facts
1 slice: 684 calories, 42g fat (25g saturated fat), 185mg cholesterol, 378mg sodium, 68g carbohydrate (55g sugars, 1g fiber), 9g protein.
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Average Rating:
  • Lawler67
    Dec 29, 2020

    No comment left

  • randcbruns
    Apr 8, 2018

    This cake is gorgeous! The flavor is one of the best I've had. Love making this one, it's always a showstopper.

  • Aman
    Dec 16, 2017

    You have really make a very beautiful and innovative cake. Thank you so much for such a nice work.It was really awesome cake.

  • 123partycakes
    Feb 13, 2017

    So easy :) I love, love, love this recipe. It turned out beautiful. I made this cake with love for my family on Valentines Day. Thank you for sharing it :)

  • Marsha0621
    Dec 30, 2015

    Am I reading this correctly? Do you cook for 55 minutes and then another hour? When it has prep time listed; it says to only bake for 55 minutes

  • annamossburg
    Apr 19, 2015

    The was REALLY GOOD. Not difficult to make. Everyone of my guests loved it.

  • mwsissie
    Aug 28, 2014

    I really love this combination of flavors! Thank you very much for this very tasty recipe! I never made cheesecake be4, but this one was so easy to make and tasted awesome! :-)

  • Charming Rose
    Aug 27, 2013

    I forgot to say I made the crust with Vanilla Waffers. You need to use a little more than what the recipe calls for but adds to the flavor

  • Charming Rose
    Aug 27, 2013

    I forgot to say I made the crust with Vanilla Waffers. You need to use a little more than what the recipe calls for but adds to the flavor

  • Charming Rose
    Aug 27, 2013

    I love this recipe. I have never made a cheesecake from scratch and this was very easy to make. I am making it for the 3rd time tonight.