Pour the champagne into a pan and boil the champagne down till its about 2tbsps of liquid. Depending on your hob, this could be quick or take ages, so bring to the boil and reduce it. Leave to cool!
For the Berries
Prepare your berries and put them in a bowl. Cover them with Champagne – I used about 200ml of Champagne to do this. Cover with clingfilm and leave to soak overnight along with the cheesecake you’re about to make.
For the Base
Blitz the biscuits in a food processor to a fine crumb, and then add the melted butter – pulse a few times until it is combined well.
Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling
With an electric mixer (I used my KitchenAid) Mix the Mascarpone and Icing Sugar together until smooth, it’ll only take a few seconds.
Add in the Vanilla and reduced champagne syrup and whisk again till smooth. It might look a little funny at first, but stick with it. Don’t whisk too high!
Once smooth and combined, whilst whisking, pour in the liquid double cream and continue to whip the Mixture until it is starting to thicken.
Don’t whip it too fast, I whisk it on level 6/10 on my kitchenaid maximum! Keep an eye on it, and whip till very thick.
Once its thick, dollop onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 5-6 hours, or preferably over night.
For the Decoration
Carefully remove the cheesecake from the tin. Drain your champagne soaked berries and dry slightly with kitchen towel if they’re really damp still. Decorate your cheesecake with them. Drizzle over some fruit coulis, and any sprinkles you desire! Enjoy!
This Cheesecake would last for three days, in the fridge.
You can use any champagne you like, I just happened to use a random one that I took from my mums house… shh don’t tell her! And you can also use Prosecco!
Alternatively you can use Champagne Flavouring!
I used Mascarpone as I thought it would set better because of the additional liquid put into this recipe from the champagne.. but you could also do half Full-Fat Mascarpone and Half Full-Fat Philadelphia.
Amount Per Serving
Calories 509Calories from Fat 387
% Daily Value*
Saturated Fat 24g150%
Vitamin A 1520IU30%
Vitamin C 0.2mg0%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.