This Pink Champagne Cheesecake is an elegant and delightful dessert that will impress your friends and family. Made in an Instant Pot, this cheesecake is incredibly moist, creamy, and infused with the delicate flavor of pink champagne. Whether you’re celebrating a special occasion or simply want to indulge in something extraordinary, this cheesecake is the perfect choice. If you’ve never cooked or baked with champagne before, you’re in for a treat! The champagne enhances the flavor much like cooking with wine, adding a sophisticated touch to your dessert.
Pink Champagne Cheesecake Ingredients
For the Cheesecake Crust
- 1½ cups (150g) graham cracker crumbs 🍪
- 6 tablespoons (85g) butter, melted 🧈
For the Cheesecake Filling
- ¾ cup (180ml) pink/rose champagne 🍾
- 16 oz (450g) cream cheese, room temperature 🧀
- ¾ cup (150g) granulated sugar 🧂
- 2 tablespoons (15g) all-purpose flour 🌾
- ½ teaspoon salt 🧂
- 2 large eggs, room temperature 🥚
- ⅓ cup (80g) sour cream, room temperature 🥛
- Pink gel coloring 🌸
- 1 cup (240ml) water for the Instant Pot 💧
Pink Champagne Cheesecake Step by Step Instructions
To Make the Crust
- Preheat your oven to 375°F (190°C). 🔥 Lightly spray a 7-inch springform pan with cooking spray.
- In a bowl, mix the graham cracker crumbs with the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom and halfway up the sides of the springform pan. 🥄
- Bake in the preheated oven for 10 minutes. Remove and set aside to cool.
For the Cheesecake Filling
- In a small saucepan over medium heat, heat the pink champagne until it reduces by half. Be careful not to let it boil. Remove from heat and allow it to cool to room temperature. 🍾
- In a large mixing bowl, use an electric hand whisk to beat the cream cheese, granulated sugar, and flour until smooth and well combined.
- Add the eggs one at a time, whisking just until combined after each addition. Avoid over-whisking. 🥚
- Using a spatula, fold in the sour cream and the cooled, reduced champagne.
- Divide the cheesecake batter into two portions. Add a small amount of pink gel coloring to one half of the batter to create a pale pink color. 🌸
- Pour the white batter into the pre-baked crust. Gently pour the pink batter into the center of the pan. The pink batter will naturally create a pattern as it spreads.
To Cook in the Instant Pot
- Gently tap the pan on a table or counter to remove any air bubbles. Cover the pan with aluminum foil.
- Pour 1 cup of water into the inner pot of the Instant Pot. Place a trivet inside and set the cheesecake pan on top of the trivet.
- Close the Instant Pot lid and set the valve to the seal position. Pressure cook on high for 40 minutes.
- Allow the pressure to naturally release for 15 minutes, then perform a quick release for any remaining pressure. 🚨
- Carefully remove the cheesecake and let it cool on a wire rack to room temperature. Gently dab away any moisture on the surface with a paper towel. 🧽
- Cover the cheesecake with cling film and refrigerate for at least 6 hours, preferably overnight, to set completely. ❄️
To Serve
- Serve the cheesecake as is, or decorate with frosted grapes and mint leaves for an extra festive touch. 🎉
Tips for Success Pink Champagne Cheesecake
- Reduce Champagne Carefully: Make sure to reduce the champagne over medium heat without boiling it to preserve its flavor.
- Avoid Over-Whisking: When adding the eggs, whisk just until combined to prevent incorporating too much air, which can cause cracks.
- Chill Overnight: Allow the cheesecake to chill overnight for the best texture and flavor.
Serving Suggestions Pink Champagne Cheesecake
- Perfect for Celebrations: This cheesecake is ideal for special occasions such as New Year’s Eve, Valentine’s Day, or a festive dinner party.
- Top with Fresh Berries: Add a few fresh raspberries or strawberries on top for a burst of color and flavor.
Pink Champagne Cheesecake Variations
- Strawberry Champagne Cheesecake: Add a layer of strawberry puree between the white and pink batters for an extra fruity twist.
- Chocolate Champagne Cheesecake: Swirl melted chocolate into the batter before baking for a decadent chocolate-champagne combination.
Pink Champagne Cheesecake Storage Instructions
- Refrigerate: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
- Freeze: You can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator overnight before serving.
Nutritional Information Pink Champagne Cheesecake (Per Serving)
- Calories: 360 kcal
- Fat: 26g
- Carbohydrates: 25g
- Protein: 6g
- Sugar: 20g
- Fiber: 0g
Pink Champagne Cheesecake FAQs
Can I Use Regular Champagne Instead of Pink/Rosé?
Yes, you can use regular champagne, but it may not impart the same color or subtle flavor as pink/rosé champagne.
How Do I Prevent the Cheesecake from Cracking?
To prevent cracking, avoid over-whisking the eggs and let the cheesecake cool gradually in the Instant Pot before removing it.
Can I Make This Cheesecake Ahead of Time?
Yes, this cheesecake can be made up to two days in advance. Store it in the refrigerator until ready to serve.
What Can I Use Instead of Gel Coloring?
You can use natural coloring, such as beet juice, if you prefer to avoid artificial colors.