Pink Champagne Cheesecake

INGREDIENTS:

FOR THE CRUST:

1 ¾ cup graham cracker crumbs

6 tablespoons unsalted butter, melted

FOR THE CHEESECAKE FILLING

1 cup pink/rose champagne (any sparkling wine will work too)

24 ounces cream cheese, at room temperature

¾ cup granulated sugar

2 tablespoons all-purpose flour

1/4 teaspoon kosher salt

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/2 cup sour cream, room temperature

Pink gel coloring (optional)

INSTRUCTIONS

Pre-heat oven to 350°F and lightly spray a 9-inch springform pan with cooking spray.

In a medium bowl, add the melted butter to the graham cracker crumbs and mix until the mixture resembles wet sand.

Pour the mixture into the 9-inch springform pan and press using your fingers or a flat bottomed cup into the bottom and halfway up the sides of the pan.

Bake in the preheated oven for 10 minutes or until golden brown. Remove from the oven and set aside.

TO MAKE THE CHEESECAKE

Reduce oven temperature to 325°F.

Over medium heat, heat the champagne in a saucepan until it reduces to 1/3 cup. Careful to not let it boil. Remove from the heat and allow it to cool to room temperature.

In a large mixing bowl, using an electric hand mixer, beat the cream cheese and sugar together until light and fluffy, about 3 minutes. Add in the flour and salt until combined and fluffy.

Add the eggs, one at a time, and mix just until combined. Do not over mix at this point.

With a spatula, mix in the vanilla extract, sour cream, and reduced champagne.

Divide the batter into two. Add pink gel coloring to one half of the batter to give it a pale pink color. Use a toothpick to add the color a little at a time to avoid adding too much.

Pour the white cheesecake batter first into the pre-baked crust. Then gently pour the pink batter into the middle of the pan, to form a pattern.

Tap the pan gently on the kitchen counter a couple of times to get rid of any air bubbles.

Wrap the cheesecake pan with double foil and place the pan in a large baking pan and add boiling water to the baking pan, about halfway up the sides of the springform pan. (Please don't add hot water to your cheesecake itself!!)

Bake in the preheated oven for about 1 hour, until the edge of the cheesecake, is set with only the center slightly wobbly.

Turn off the oven and let cheesecake remain in the oven for another 45 minutes.

Remove from the oven and cool the cheesecake on a wire rack to room temperature. At this point, remove the cheesecake from the roasting pan and foil wrap.

Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.

Serve as is or decorate with optional pink-colored whipped cream, sugared cranberries, and sprinkles.