Three-Minute Champagne Grape Cheesecake 6.000
Aug 30, 2006

Here's a way to add some zing to a store-bought cheesecake.

Servings: 6
  • 1 6-inch, store-bought cheesecake
  • 1 cup stemmed champagne grapes
  • 1/2 cup cherry preserves (may substitute strawberry, red currant or black cherry preserves)


Cover the top of a plain cheesecake with the stemmed champagne grapes. In a small saucepan over high heat, boil the cherry preserves for 1 minute. Spoon the hot preserves over the grapes, allowing the glaze to drip down the sides of the cake; the glaze will harden after a few minutes. Refrigerate until ready to serve.

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Recipe Source

Adapted by chef and former restaurateur David Hagedorn.

Tested by Suzanne Springer.

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