Rosé Cheesecake
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0.0
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Unrated
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Prep Time
25 mins
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Cook Time
1 hr
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Additional Time
8 hrs
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Total Time
9 hrs 25 mins
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Servings
10 servings
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Course
Cake
Rosé Cheesecake
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Rosé Cheesecake is smooth, creamy, and full of delicious flavors. A sugar cookie crust and rosé soaked berries make it totally irresistible.
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Ingredients
- 8 ounces crispy sugar cookies* crushed in a food processor until they form fine crumbs
- 3 tablespoons unsalted Challenge Butter melted
- 1 cup rosé wine
- 32 ounces Challenge Cream Cheese room temperature
- 1 cup granulated sugar
- 4 large eggs room temperature
- 2 teaspoons vanilla extract
- 2 cups assorted fresh berries
- 2 tablespoons sugar**
- ¼ cup Rosé
Instructions
- In a small saucepan over medium heat, bring 1 cup of rosé to a boil and cook until the wine is reduced to about 1/4 cup; about 6-8 minutes. Set aside to cool. You can speed this up by placing it into the fridge.
- Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional. Lightly spray the inside of the pan with nonstick cooking spray.
- Mix together the crust ingredients and press into the bottom of the prepared pan. Bake for 8 minutes and cool completely on a wire rack.
- Begin to boil a pot or kettle of water for the water bath.
- In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add reduced and chilled rosé and the vanilla and mix until smooth.
- Pour batter into prepared crust.
- Place the springform pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
- Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
- After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
- About two hours before serving, combine berries, sugar and 1/4 cup rosé. Cover and chill until ready to serve.
- When ready to serve, use a slotted spoon to remove the berries from the bowl and top each slice of cheesecake with the rosé soaked berries.
Notes
- *I used about 18 Pepperidge Farm Sugar Cookies (a little less than 2 5.25-ounce bags)
- **You can increase or decrease the amount of sugar based upon the sweetness of your berries.
- Cover and refrigerate any leftovers for up to 3 days.
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