Sweet & Elegant Strawberries and Wine Flower Cheesecake
Elegant, refreshing, and bursting with flavor, this Strawberries and Wine Flower Cheesecake is a showstopper for any gathering. With a silky no-bake cheesecake base and a stunning floral fruit design, it’s a dessert that looks as exquisite as it tastes.
A luscious blend of cream cheese, sour cream, and a hint of lemon creates a smooth, tangy filling, while the delicate white wine gelatin adds a sophisticated touch. The shortbread crust provides the perfect buttery contrast, making each bite a delightful balance of textures.
The true magic lies in its artistic presentation—vibrant strawberries and mandarin oranges form a mesmerizing flower on top. Whether you’re hosting a soirée or indulging in a personal treat, this dessert will leave a lasting impression.
Strawberries and Wine Flower Cheesecake Ingredients
Shortbread Cookies – Buttery and crisp, these cookies form the rich, melt-in-your-mouth foundation of the cheesecake, offering a delicate contrast to the creamy filling.
Cream Cheese – The heart of the cheesecake, delivering an ultra-smooth, velvety texture with a perfect balance of tanginess and richness.
White Wine – A touch of elegance, this chilled sweet wine enhances the gelatin layer with a floral aroma and subtle depth, elevating the dessert’s sophistication.
Strawberries – Juicy and vibrant, these berries add a fresh burst of sweetness while creating the show-stopping floral design on top.
Mandarin Oranges – Bright and citrusy, these tender segments bring a delicate contrast in both color and flavor, completing the cheesecake’s striking presentation.
Strawberries and Wine Flower Cheesecake: Tips, Serving Ideas & FAQs
Recipe Tips
- Perfecting the Gelatin Layer
Achieving a flawless, crystal-clear gelatin layer requires patience and precision. When mixing the white cranberry juice, sugar, and white wine, allow the gelatin to cool slightly before pouring it over the fruit. Pouring it while too warm may cause the fruit to shift, disrupting the delicate floral pattern. Additionally, spoon the mixture gently over the fruit rather than pouring it all at once to maintain an even layer. Stirring the gelatin every 10 minutes while it cools prevents lumps and ensures a smooth consistency. - Creating a Stable Crust
The shortbread cookie crust is the foundation of this cheesecake, and its texture is key to supporting the creamy filling. To avoid a crumbly base, pulse the cookies just until they resemble fine sand—overmixing can create a paste-like consistency that won’t press well. Firmly compact the crust into the pan using the back of a spoon or the bottom of a measuring cup. Freezing it before adding the cheesecake mixture helps it hold its shape, ensuring a clean slice when serving. - Enhancing the Flavor Profile
While the recipe calls for Riesling, you can experiment with other sweet white wines like Moscato or Gewürztraminer for different flavor notes. For a non-alcoholic version, substitute the wine with white grape juice or an elderflower cordial. A touch of lemon zest in the cheesecake batter can also add a refreshing brightness that complements the fruit topping. To elevate the presentation further, lightly brush the strawberries with warmed apricot preserves before pouring the gelatin to enhance their shine.
What to Serve with Strawberries and Wine Flower Cheesecake
- Sparkling Wine or Champagne
Since this cheesecake already features white wine in its gelatin layer, pairing it with a chilled glass of sparkling wine or champagne enhances the elegance of the dessert. The light bubbles balance the richness of the cheesecake while complementing the fruity, floral flavors. - Fresh Berry Compote
A simple berry compote made with raspberries, blueberries, and a touch of honey adds a luscious contrast to the creamy cheesecake. Serve it on the side or drizzle it over each slice to amplify the fruitiness without overpowering the delicate balance of flavors. - Almond Biscotti or Shortbread Cookies
For an added texture contrast, serve this cheesecake with a side of crisp almond biscotti or buttery shortbread cookies. These subtly sweet, crunchy treats provide a satisfying complement to the smooth, velvety cheesecake while echoing the flavor of the crust.
FAQ
1. Can I make this cheesecake ahead of time?
Yes! This cheesecake is perfect for making ahead. Prepare it a day in advance and let it chill overnight to allow the flavors to meld and the gelatin to set completely.
2. What fruits should I avoid using as a topping?
Avoid pineapple, kiwi, papaya, mango, and guava. These fruits contain enzymes that break down gelatin, preventing it from setting properly. Stick to berries, citrus, or stone fruits for the best results.
3. Can I use a different type of cookie for the crust?
Absolutely! While shortbread cookies provide a buttery, crumbly base, graham crackers, vanilla wafers, or digestive biscuits can be used for a slightly different flavor and texture.
4. How do I get clean slices when serving?
For picture-perfect slices, use a sharp knife dipped in hot water, wiping it clean between cuts. This ensures smooth, clean edges and prevents the cheesecake from sticking to the blade.
This Strawberries and Wine Flower Cheesecake is as delightful to eat as it is to admire, making it the perfect showstopper for any special occasion. Enjoy!
Strawberries and Wine Flower Cheesecake
Ingredients
- Nonstick cooking spray for the springform pan
- 12 ounces shortbread cookies approximately 48 cookies
- 2 tablespoons unsalted butter
- 1 pound cream cheese softened
- 1 cup confectioners’ sugar sifted
- 1/2 cup sour cream
- 2 tablespoons fresh lemon juice
- 2 teaspoons pure vanilla extract
- Pinch of kosher salt
- Four 1/4-ounce packets unflavored powdered gelatin
- 1 1/2 cups white cranberry juice
- 1/4 cup granulated sugar
- 2 1/2 cups chilled sweet white wine such as Riesling
- 1 quart medium strawberries approximately 20
- 10 to 12 canned mandarin orange segments from an 11-ounce can, well-drained
Instructions
- Lightly coat the interior of a 9-inch springform pan (at least 2 1/2 inches tall) with nonstick cooking spray. Set aside.
- Melt the butter in a small microwave-safe dish, heating for approximately 45 seconds. Allow to cool slightly. Using a food processor, grind the shortbread cookies into fine crumbs. Combine with the melted butter, pulsing until the mixture attains the consistency of damp sand. Take care not to over-process, as this can render the texture pasty.
- Firmly press the prepared crust mixture into the bottom of the springform pan. Transfer to the freezer to solidify while the cheesecake filling is prepared.
- In a small microwave-safe bowl, combine 1 packet of gelatin with 2 tablespoons of water and allow it to bloom for 5 minutes. Meanwhile, in a large mixing bowl, beat the cream cheese using an electric mixer on medium-high speed until completely smooth, approximately 1 minute. Scrape down the sides of the bowl before incorporating the confectioners’ sugar, sour cream, lemon juice, vanilla extract, and salt. Continue beating for an additional minute until fully blended.
- Heat the softened gelatin in the microwave, stirring periodically, until fully liquefied (approximately 30 seconds). Add this mixture to the cream cheese filling, beating for 30 seconds on medium-high speed to ensure thorough incorporation. Pour the filling into the prepared crust, smoothing the surface. Tap the pan gently against a flat surface to eliminate air bubbles. Cover with plastic wrap and refrigerate for approximately 2 hours until set.
- To prepare the white wine gelatin layer, pour the white cranberry juice into a medium saucepan. Sprinkle the remaining three packets of gelatin over the juice and allow it to sit for 2 to 3 minutes until fully absorbed. Add the granulated sugar and heat over low, stirring occasionally, until the gelatin and sugar dissolve completely (1 to 2 minutes).
- Transfer the gelatin mixture to a large bowl and stir in the chilled white wine. Skim off any bubbles that form on the surface using a spoon. Refrigerate, stirring every 10 minutes, until the mixture thickens to a thin jelly-like consistency (approximately 30 to 45 minutes).
- While the gelatin cools, prepare the fruit topping. Remove the green tops from the strawberries, ensuring the trimmed berries do not exceed 1 1/2 inches in height (ideally around 1 inch). Slice into 1/4-inch-thick pieces, reserving any smaller end pieces for another use.
- Begin arranging the strawberry slices from the outermost edge of the cheesecake, aligning them in a circular formation with the pointed ends facing outward. The strawberries should lean against the pan’s edge. Create three additional concentric circles, overlapping the slices to maintain an elegant floral pattern, while leaving a 2 1/2-inch space in the center. Use the mandarin orange segments to fill this central gap, ensuring the entire surface is covered.
- Stir the thickened gelatin mixture until smooth, then carefully spoon it over the arranged fruit. Use the back of an offset spatula to distribute the gelatin evenly. For an ultra-smooth finish, briefly heat the spatula in boiling water, dry it, and run it over the surface. Refrigerate for at least 4 hours, or preferably overnight, until fully set.
- When ready to serve, use an offset spatula to gently loosen the cheesecake from the pan’s sides. Release the springform clasp and remove the outer ring. Slice and serve immediately.
