Strawberry and Prosecco Cheesecake

Guest Post | This Strawberry and Prosecco Cheesecake has a delicious buttery biscuit base, a soft cheesecake filled with Prosecco and Strawberries, I decorated this cheesecake with double cream and fresh Strawberries.  

This is a recipe that I have been testing for a while and I so excited to be able to finally share it with you. When Kayleigh responded to my Tweet about guest posts, I knew this recipe would be perfect for her site.  

I have wanted to make a Prosecco themed bake for a while and decided that a cheesecake was the perfect luxury dessert. Of course, depending on the Prosecco you buy this may be quite an expensive bake, but it is totally worth it to share with friends/family/colleagues.  

This cheesecake is similar to my No-Bake Summer Berry Cheesecake recipe, in that it is perfect for Summer. It is such a light and utterly delicious dessert and you can customise it if needed. Check out the alternatives section below for some ideas.  

Before You Start Baking  

So, the night before you start baking, we need to soak the Strawberries in the Prosecco overnight. I have to confess though, I did soak a lot more Strawberries than the 225g that ended up in the cheesecake, but I may have accidently eaten some of them and put the rest of them into my glass of Prosecco (I feel like this should be a top tip, I am definitely not sorry.) 

Remove the leaves from the Strawberries and cut them into halves or quarters. It is completely up to you; we will add them to the cheesecake like this and I much prefer a bigger chunk of strawberry but if you want you can make them smaller. Put them into a large bowl and add the Prosecco. Cover the bowl with clingfilm and leave it in the fridge overnight.  

To Make The Biscuit Base  

For the base of this cheesecake, I used plain digestive biscuits. You can use any plain biscuit you prefer or a combination or biscuits. For my No-Bake Tablet Cheesecake I use a combination of Hobnobs and Golden Oreos.  

Blitz the biscuits in a food processor or put them into a food safe bag and bash them with a rolling pin until they are crumbs. Add in the melted butter and either blitz again or mix into the biscuit until they resemble wet sand.  

Pour the biscuit into the base of your cake tin and press down until it is level and there are no gaps. I used an 8” round spring form tin as I find it the easiest to get the cheesecake back out of.  

Pop this into the fridge while you make the cheesecake.  

Strawberry & Prosecco Cheesecake Filling  

In a large bowl add the soft cheese and icing sugar and mix on a slow/medium speed until the icing sugar is completely incorporated and the mixture is starting to thicken. Pour the double cream in slowly and mix on a medium/high speed until the mixture is thick and able to hold its own shape. Leave to one side.  

Remove the Prosecco Strawberries from the fridge and drain any Prosecco from them. Gently dry them off with some kitchen roll, you don’t want them to be soaking wet when you put them into the cheesecake mixture, or it will make the mixture a little sloppy.  

Fold the Strawberries into the cheesecake mixture along with the freeze-dried strawberries until they are evenly distributed. To fold the mixture, I find it easiest to run your spatula or wooden spoon around the side of the bowl and fold the mixture in on itself. Then cut through the centre of the mixture and again fold it in on itself.  

Pour the mixture on top of your biscuit base and smooth. Pop the entire cheesecake into the fridge overnight or for at least 4 hours until the cheesecake has set.  

Decorating The Cheesecake  

Once your cheesecake has set gently remove it from the tin. Run a knife around the side of the cheesecake to smooth if it a little bumpy and to fill in any gaps and place it onto your serving plate.  

In a bowl whip the double cream until it forms stiff peaks and pop it into a piping bag. I used a Wilton 1M Nozzle and leave to one side. Cut your Strawberries into halves and quarters and leave to one side.  

I decided to decorate this cheesecake a little differently from other cheesecakes on my blog. I piped the cream onto half of the cheesecake and decorated using the Strawberries. If you have any Prosecco Strawberries left, you could also use these to decorate too. Finally, I sprinkle over some Freeze-Dried Strawberries.  

Alternatives  

This method of soaking the fruit in Prosecco would work perfectly for other berries if you would prefer to use raspberries or blueberries.  

If you would prefer to decorate the cheesecake with swirls of double cream, you will need around 300ml of double cream.  

Equipment  

• 8” spring form cake tin  
• Food Processor  
• Spatula  
• Mixing Bowls 
• Scales  
• Piping Tip  
• Piping Nozzle  

Shopping List  

• For the Filling 
• 225g Strawberries  
• 20cl Prosecco 
• For the Biscuit Base 
• 350g Digestive Biscuits  
• 175g Unsalted Butter, Melted 
• For the Cheesecake  
• 700g Soft Cheese  
• 150g Icing Sugar  
• 400ml Double Cream  
• 7g Freeze Dried Strawberries  
• For the Decoration  
• 100g Double Cream  
• Strawberries  
• Freeze-Dried Strawberries  

Method  

The Night Before You Start Baking 

1. Wash and remove the leaves from the Strawberries.  

2. Cut into halves and quarters and pop them into a large bowl.  

3. Pour the Prosecco over the top of the Strawberries.  

4. Cover the bowl and put them into the fridge for a minimum of 4 hours but preferably overnight.  

To Make the Biscuit Base  

1. Add your biscuits to a food processor and blitz until they are fine crumbs. If you don’t have a food processor, put the biscuits in a food safe bag and crush them with a rolling pin.  

2. Add the melted butter to the food processor and blitz again until the biscuits resemble wet sand. If you are using a food safe bag, melt your butter in a large bowl and then add the biscuits to the bowl. Mix thoroughly until they resemble wet sand.  

3. Pour the biscuits into the base of your cake tin and press in until they are completely flat and even. Put in the fridge.  

To Make the Cheesecake 

1. Add the Soft Cheese and icing sugar to a large bowl and whisk on a medium speed. I used the whisk attachment on my stand mixer until the Icing Sugar is completely incorporated and the mixture is thick.  

2. Lower the speed of the mixer and gently pour in the Double Cream. 

3. Once you have added the Double Cream turn the mixer back up to a medium speed and whisk until the mixture is thick and starts to hold itself.  

4. Once your cheesecake mixture is ready, remove the Strawberries from the fridge, drain off any excess Prosecco and gently dry the Strawberries using Kitchen Towel.  

5. Add the Strawberries and the Freeze-Dried Strawberries to the cheesecake mixture and gently fold through until they are evenly distributed.  

6. Pour the mixture into your cake tin and smooth. Put it into the fridge for a minimum of 4 hours but preferably overnight.  

To Decorate the Cheesecake  

1. Once the cheesecake has set remove it from the tin, and place it onto your serving plate. If there are any bumps or gaps in the side of the cheesecake run around the sides with a small knife and smooth these over.  

2. Whip the double cream until it forms stiff peaks and place it into your piping bag.  

3. Pipe the double cream onto the top of the cheesecake and decorate with Strawberries and Freeze-Dried Strawberries.  

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A Little Bit About Me  

My name is Sarah and I am the face behind A Spoonful of Vanilla. I started my blog in January 2020 as a place to share all of my creations. I have loved baking since I was young but started creating and experimenting with my own recipes when I studied at university. I have always found baking the perfect way to de-stress and just forget about everything going on in the outside world for a few hours.