December 31, 2013

Champagne Baby Cheesecakes - Happy New Year!

I could make tons of excuses about why I've been away, but the real reason is that I lost my inspiration.  I hit a cooking brick wall, so to say.  BUT I'm back and it feels so good to play around in my kitchen again!  I thought I would ease back in the swing of the things with a Toasty classic: baby cheesecakes!

New Years is going to be a low key affair this year after two years of expensive shenanigans where we had the most fun hanging out in the room with everyone before.  Champagne, appetizers, and games await me in Glover Park, so I thought I would contribute to the night with my signature dessert with a New Years twist!  (And also a candied bacon caramel host gift, look out for that!)

I use my typical cheesecake base of 8 oz of cream cheese, 2 eggs, and about 1/4 - 1/2 cups of sugar and added champagne that I reduced to one quarter of its volume to concentrate the festive flavor.  The cheesecakes are topped with champagne macerated strawberries and then a strawberry champagne whipped cream, using some of the macerating juice and fresh champagne for a bubbly topper!

So what's your favorite kind of cheesecake?  What do you guys want to see me put in one next?

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