If you love desserts and want to be able to enjoy one without needing to share with your children, then this is for you. A delicious Pink Champagne Cheesecake made in the instant pot. A wonderful dessert with a twist of champagne that is perfect for a New Year’s eve party.
Pink Champagne Cheesecake
This Instant Pot Cheesecake is so good! This recipe is so simple to follow along with and the Instant Pot does the baking for you! This recipe will be a go-to with your friends and family. A beautiful cheesecake that is moist and creamy with the wonderful taste of champagne.
Have you ever baked or cooked with champagne before? If you haven’t, let me just say that you are in for a real treat! Using champagne in your dishes is similar to cooking with wine. It really enhances the flavor and it’s a wonderful treat.
If seeing this decadent cheesecake made with champagne has your imagination wondering what else you can make with this particular type of beverage, I have a few suggestions for you. Such as my Champagne Chicken or my delicious Strawberry Champagne Cookies. Now, of course, this isn’t a dish, but my recipe for Cranberry Mimosas will be a must for a lovely brunch during the holidays.
Ingredients You Will Need
(full amounts in recipe box below)
- Graham cracker crumbs- These will be used for the base of the cheesecake.
- Butter- Use unsalted to control the amount of salt in the recipe.
- Pink/rose Champagne- You will use pink or rose.
- Cream cheese – You will need this to be softened or at room temperature.
- Sugar- Every great dessert has sugar in the recipe.
- Flour- You can use all-purpose flour for the best results.
- Salt- This will bring out the flavors in the cheesecake.
- Eggs- You will need the eggs at room temperature.
- Sour cream- This will slice the richness in the cheesecake.
- Pink gel coloring- Be sure to use gel and not liquid.
- Water- This water will be used for the instant pot.
How to Make Pink Champagne Cheesecake
Set the oven to 375 degrees and use Pam to spray a 7-inch springform pan.
To make the crust
Put the cracker crumbs in a bowl and combine with melted butter until it forms into a wet sand-like mix.
Put the mixture into the prepared pan and use your hands to press gently into the bottom and up the sides about halfway.
Place in the oven and bake for about 10 minutes and then take out of the oven and place it aside.
To make the batter
Add the champagne into a small saucepan over medium heat and cook until it reduces in half. Do not let it boil. Take away from the heat and let it could down to room temperature.
Add the cream cheese, sugar, and flour into a large mixing bowl and use an electric mixer to whisk until combined.
One at a time, add in the eggs and mix until combined, and make sure not to over-whisk.
Add in the sour cream and champagne and use a spatula to mix in.
Cut the batter in two. Use a toothpick to add in a few drops of the pink gel to half the batter until it forms a pale color and makes sure not to overdo it.
Add in the white batter to the crust and then slowly add the pink batter in the center. The pink batter will move the white around a bit.
Hit the pan gently against your hand to flatten out and remove air bubbles. Place foil over top and seal the edges.
Add the water into the Instant Pot and put the trivet in, then put the cheesecake inside.
Seal the IP lid and switch the valve to seal. For 40 minutes, cook on “high” pressure.
Let the pressure release naturally for 15 minutes. Then, release the rest of the pressure quickly.
Place the cheesecake on a wire rack and cool until it reaches room temperature and use a paper towel to mop any excess moisture.
Use cling form to cover the cheesecake and then, place in the fridge for up to 6 hours or keep overnight for best results.
Place frosted grapes and mint leaves to decorate if desired and serve!
What Size Springform Pan Fits In an Instant Pot?
The pan for this cheesecake recipe will depend on what you have. Most Instant Pots use about a 6 or 7-inch pan. Sometimes you can possibly fit an 8-inch pan, but it may be a little snug.
What Does Pink Champagne Taste Like?
For this cheesecake recipe, you can use pink/rose champagne. The taste all depends on the type you by and who it’s made by also. But, for the most part, it tastes fruity, sweet, and slightly nutty.
MORE CHEESECAKE RECIPES
- Instant Pot Vanilla Cheesecake
- Chocolate Mousse Cheesecake Bites
- No-Bake Christmas Cheesecake
- Ghirardelli Peppermint Cheesecake
- Cherry Cheesecake Cookies
Pink Champagne Cheesecake
- 1 1/2 cups graham cracker crumbs
- 6 tbsp butter melted
- 3/4 cup pink/rose champagne
- 2 8 oz cream cheese packets room temperature
- 3/4 cup granulated sugar
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 2 large eggs room temperature
- 1/3 cup sour cream room temperature
- Pink gel coloring
- 1 cup water for the instant pot
- Pre-heat oven to 375°F and lightly spray a 7-inch springform pan with cooking spray.
To make the crust
- · In a bowl, mix the graham cracker crumbs with the melted butter until mixture resembles wet sand
- · Pour the mixture into the 7-inch springform pan and press using your fingers into the bottom and halfway up the sides of the pan.
- · Bake in the pre-heated oven for 10 minutes. Remove from the oven and set aside.
To make the batter
- · In a small saucepan over medium heat, heat the champagne until it reduces in half. 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 whisk, whisk the cream cheese, granulated sugar and flour until combined and smooth.
- · Add the eggs, one at a time, and whisk just until combined. Do not over-whisk
- · Using a spatula, mix in the 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. The gently pour the pink batter into the middle of the pan. It will displace some of the white batter to form a pattern.
- · Tap the pan gently on a table or kitchen counter a couple of times to get rid of any air bubbles. Cover the pan with aluminum foil
- · Pour water into the inner pot of the instant pot, place a trivet inside and put the cheesecake pan on top of the trivet
- · Close the Instant pot and set the valve to the seal position. Pressure cook on “high” pressure for 40 minutes
- · Allow the pressure to naturally release for 15 minutes, then quickly release any remaining pressure
- · Cool the cheesecake on a wire rack to room temperature. Gently mop up any moisture on the cheesecake surface with a paper towel.
- · Cover the cheesecake with cling film and refrigerate for at least 6 hours, or overnight preferably.
- · Serve as is or decorate with some frosted grapes and mint leaves
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