Red, White and Blue Cheesecake

This rich Red, White and Blue Cheesecake is wonderful to serve on Memorial Day, Fourth of July, add it to your holiday menu for a delicious dessert!

Crust:

1 1/2 cups all-purpose flour

1/3 cup sugar

1 tsp. grated lemon peel

3/4 cup cold butter

2 egg yolks

1/2 tsp. vanilla extract

Filling:

5 8 oz. packages cream cheese, softened

1 cup sugar

1/4 cup half & half cream

3 Tbsp. all-purpose flour

1/2 tsp. grated lemon peel

1/4 tsp. salt

1/4 tsp. vanilla extract

2 eggs, lightly beaten

1 egg yolk

1 cup crushed strawberries

1 cup crushed blueberries

fresh mixed berries and currants, optional

To prepare crust: In a large bowl, combine the flour, sugar and lemon peel. Cut in butter until crumbly. Whisk egg yolks and vanilla, add to flour mixture, tossing with a fork until the dough forms a ball. Press onto the bottom and 3 inches up the sides of a 9 inch spring form pan. Place pan on a baking sheet. Bake at 400 degrees for 12-15 minutes or until golden brown. Cool on a wire rack.

To prepare filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, flour, lemon peel, salt and vanilla. Add eggs and yolk, beat on low speed just until combined. Divide the batter in half. Fold the crushed strawberries and crushed blueberries into half of the batter. Pour into the crust. Top with remaining batter. Return pan to baking sheet. Bake at 400 degrees for 10 minutes. Reduce heat to 300 degrees, bake 60-70 minutes longer or until center of cheesecake is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen, cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with mixed berries and currants, if desired.

Makes 16 servings

 

 

 

 

 

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