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1 1/2 cups fresh strawberries, sliced
1/4 cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch mixed with 1 tablespoon water
Directions:
Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.
For the cake bottom, in a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla extract, mixing well. Gradually add the dry ingredients, alternating with the champagne, until just combined. Spread the batter evenly in the prepared pan and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
For the cheesecake filling, beat the cream cheese and sugar together until smooth. Add the vanilla extract and eggs, one at a time, beating well after each addition. Mix in the sour cream and champagne until fully incorporated. Pour the filling over the cooled cake bottom.
Bake the cheesecake at 325°F (160°C) for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Refrigerate for at least 4 hours or overnight.
Prep Time: 30 minutes | Cooking Time: 1 hour 30 minutes | Total Time: 2 hours
Calories per serving: Approximately 450 kcal | Servings: 12 servings
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