fruits to soak in champagne to use as topping on cheesecake?

Answer 1

Hope you don't mind, but I'd make a slightly different suggestion. Fruits soaked in Champagne tend to both have a very light liquor flavor (sometimes hard to notice at all), and if you use a more fragile fruit that often works well on a cheesecake, such as strawberry, it will tend to break it down more quickly. Remember Champange (as heavenly as it is) is a fermented wine, so it will be an active ingredient in the fruit.

Have you considered using a hard liquor, which tends to both add more flavor and act as a preservative?? Rum would be awesome, or for a lighter flavor any liquor you enjoy (ie Amaretto which would go well with some later suggestions. Either way I'd go for doing rows of several fruits. It not only is more attractive IMHO (plus it looks VERY fancy and is SO easy to do), but I love the combo of flavors. And this time of year fresh fruit is becoming so plentiful you will have wonderful choices. I'd go with your favorites, but to me a combo of peaches, plums, strawberries and maybe one or two more that look good are great. Also regardless of what liquor you use, remember you don't have to soak each fruit. For example, if you want to add a row of blueberries, which is great, just don't soak those. The others with give the taste. I'd soak the fruit overnight. A bit of lemon juice, as someone said, is a good idea. But if you really want it to last, most all markets carry fruit glazes (generally in the produce section) that you mix and pour over the fruit that helps preserve them. I'm sure you've eaten this...it's always used on fruit tarts etc. Sometimes it's clear, sometimes a light pink. Generally adds no taste and if you put on a thin layer it mostly holds it together and gives it a shine, while not affecting the taste.

BUT, I would definately still use the Champagne. I'd serve the cheesecake with a glass of Champagne with a few of the fruits that you used to top the Cheesecake floating in it (you can cut the larger ones into smaller pieces or make a skewer, but I think floating is more elegant).

Also, not sure what Cheesecake recipe you are using, but I would consider adding either some Amaretto or almond extract (careful to go light on that as too much gets bitter), as that adds a lovely base flavor for fruit. And then you can use toasted almonds either in the crust or to coat the edge of the cake. But that's totally personal taste and preferance, so up to what you like!

That would be my suggestion, but it's all so yummy it's hard to go wrong no matter what you do!!! Hope it's awesome!!!

Answer 2

Fruits to soak in champagne and use for cheesecake would be peaches, blueberries, strawberries , blackberries and apricots. You can use almost any fruit just play around and find what you like.

Answer 3

Berries, kiwi, and mango would all be great. Just remember that when soaking fruit in champagne, you really need some acid to bring out the flavors. A little lemon/lime juice or zest should be fine.

Enjoy!

Answer 4

that would sound really good. i think you should do it. just get any kind of champagne, it doesnt matter, just dont get something too fruty because it will clash with the taste of the actual fruit. cheese cake would be a perfect kind of cake for this kind of thing. i like cherries and strawberries soaked in champagne the best but you could do any fruits you like

Answer 5

Depends on the cheesecake but most of the time i whould say strawberries and peaches or mangos any fruit u want. The idea is very clever GOOD LUCK!!!!!!!!

Answer 6

Strawberries

Answer 7

I'd go with raspberries. Both red and dark. I've even seen them floating in Champagne drinks.

Answer 8

Peaches, mango or strawberries would work best. If you use a softer fruit such as a rasberry it can get mushy.

Answer 9

I would go with peach slices and strawberries

Answer 10

Grapes would be a natural selection.