Champagne jelly cheesecake

Champagne jelly cheesecake
  • Serves icon Serves 10-12
  • Time icon Hands-on time 30 min, plus 8 hours chilling/setting. Oven time 30 min

This elegant Champagne jelly cheesecake was made for special occasions. A creamy filling is topped with sparkling jelly… and edible silver leaf if you’re feeling a bit extra.

Booze + cheesecake is a match made in grown-up dessert heaven. Try our gin & tonic cheesecake  next time.

 

Nutrition: Per serving (for 12)

Calories
503kcals
Fat
34.6g (22g saturated)
Protein
5.7g
Carbohydrates
36.7g (28.2g sugars)
Fibre
0.5g
Salt
0.4g
Calories
503kcals
Fat
34.6g (22g saturated)
Protein
5.7g
Carbohydrates
36.7g (28.2g sugars)
Fibre
0.5g
Salt
0.4g

Ingredients

For the shortbread base

  • 90g unsalted butter, softened, plus extra to grease
  • 90g plain flour
  • 45g caster sugar
  • 45g semolina

For the filling

  •  200g white chocolate, chopped, plus extra to serve
  • 500g full-fat cream cheese, at room temperature (we used Philadelphia; see Know How)
  • 180g mascarpone, at room temperature
  • 250ml double cream, chilled
  • 70g Scottish heather honey (see Know How)

For the champagne jelly topping

  • 3 gelatine leaves
  • 300ml champagne or sparkling wine
  • 3 tbsp caster sugar
  • 1-2 tbsp elderflower cordial (optional)
  • Pieces of edible silver leaf to decorate (optional)

You’ll also need

  • 20cm springform or loose-bottomed cake tin, greased and the base lined

Method

  1. For the shortbread base, whizz all the ingredients with a pinch of salt in a food processor until the mixture comes together into a soft dough. Press the mixture into the prepared tin to make an even layer. Chill for 20 minutes until firm. Meanwhile, heat the oven to 160°C fan/gas 4, then bake the base for 30 minutes until light golden. Set aside to cool completely.
  2. For the filling, melt the white chocolate in a heatproof bowl over a pan of barely simmering water, then set aside for a few minutes to cool. Meanwhile, combine the cream cheese and mascarpone in a large bowl and beat until smooth. Add the cooled chocolate and beat again until well combined.
  3. In another bowl, whip the cream and honey to soft peaks (that flop over when you lift out the whisk). Gently fold the honey cream into the chocolate mix, then spoon it evenly over the base and level the top. Cover and chill for 3 hours until firm.
  4. To make the topping, soak the gelatine leaves in cold water for 5 minutes. Combine 300ml champagne or sparkling wine and 3 tbsp caster sugar in a small pan over a medium heat, stirring until the sugar dissolves. Squeeze the gelatine leaves to remove excess water, then stir into the hot champagne mix until fully dissolved, followed by 1-2 tbsp elderflower cordial (optional). Set aside to cool completely. Dot the top of the cheesecake with pieces of edible silver leaf (optional). Pour the cooled jelly over the cheesecake, then chill for at least 4 hours or until set.

delicious. tips

  1. The cheesecake can be made up to 2 days ahead. Cover and store in the fridge until ready to serve.

  2. If you’re serving a crowd and would like to make the Union Jack version on the cover of our May 2022 issue, you’ll need to make three cheesecakes with three toppings:  our red Jubilee cheesecake, one blueberry G&T jelly cheesecake and this Champagne jelly cheesecake. Arrange the slices in the Union Jack pattern to serve.

Recipe By

Jess Meyer

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