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I made this creamy cheesecake for a Fourth of July get-together with friends. Everyone raved about it, especially my friend's 9-year-old grandson. It looks so pretty and tastes delicious. —Connie LaFond, Troy, New York
Nutritional Facts 1 slice equals 472 calories, 35 g fat (22 g saturated fat), 167 mg cholesterol, 320 mg sodium, 32 g carbohydrate, 1 g fiber, 8 g protein.
Originally published as Red, White and Blue Cheesecake in Taste of Home June/July 2011, p29
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Reviewed on Apr. 04, 2012 by Lyv
This cheesecake was by far the best cheesecake I have ever had! It was so thick and creamy and the crust was just so yummy! Will definitely make again and again. Haven't made it with the fruit yet, but without i'm sure is just as good.
Reviewed on Aug. 08, 2011 by lelamcnutt
it was very good, and it turned out great.
Reviewed on Aug. 07, 2011 by larags
Amazing! My husband can't quit talking about how good this was!
Reviewed on Jul. 13, 2011 by Twinkyz
Thank You Tast of Home for this Fabulous Recipe. The Red, White and Blue Cheesecake is undescribably delicious. My 17 year old daughter and I had great fun making this for the whole family. We give it 5 stars at our house. This recipe is to the tee step by easy step. It is the new family favorite and I once again have found a reason to spend more time in the kitchen.Sincerely,Bobbi-Ann PhillipsRicciand Daughter- Kayla Northrup
Thank You Tast of Home for this Fabulous Recipe. The Red, White and Blue Cheesecake is undescribably delicious. My 17 year old daughter and I had great fun making this for the whole family. We give it 5 stars at our house. This recipe is to the tee step by easy step. It is the new family favorite and I once again have found a reason to spend more time in the kitchen.
Sincerely,
Bobbi-Ann PhillipsRicci
and Daughter- Kayla Northrup
Reviewed on Jul. 06, 2011 by KScales
We're glad this recipe has turned out well for many of you. But due to some of the earlier comments about the baking times, we have retested this recipe in our kitchen. We agree the crust benefits from baking it longer and increased the time to 12-15 minutes. (It will be reflected here soon.) As for baking the cheesecake, ours was done at 63 minutes so we still feel comfortable giving the range of 60-70 minutes.This recipe does need a springform pan with 3-in. sides to accomodate pushing the crust up that high and the amount of batter.Taste of Home Test Kitchen
We're glad this recipe has turned out well for many of you. But due to some of the earlier comments about the baking times, we have retested this recipe in our kitchen. We agree the crust benefits from baking it longer and increased the time to 12-15 minutes. (It will be reflected here soon.) As for baking the cheesecake, ours was done at 63 minutes so we still feel comfortable giving the range of 60-70 minutes.
This recipe does need a springform pan with 3-in. sides to accomodate pushing the crust up that high and the amount of batter.
Taste of Home Test Kitchen
Reviewed on Jul. 05, 2011 by danid
I made this for a recent BBQ and everyone raved about it. There wasn't a slice left, they kept saying it tasted like it was from a bakery. Definetley in the keep pile.
Reviewed on Jun. 26, 2011 by murray14
This was excellent, made it for a family gathering and everyone loved it. Make sure you do not over grease the sides of pan, otherwise the crust will slide down when baking it.
Reviewed on Jun. 24, 2011 by Kim_M
In addition to my previous comment: While I had no problem layering the two batters and it turned out nicely when cut, I did have far too much batter for my 9" spring form pan and ended up throwing together another quick crust in a 8" pie tin and pouring the extra into that. When baked, both cheesecakes rose quite a bit. Had I pushed it and trusted it all to the springform, it would have been a disaster in my oven. I also had to cook it for close to 2 hours and was worried that it wouldn't be completely cooked through. It could have cooked for another 15-20 minutes and been just fine. It seems to me that whoever developed this recipe was making things up as they went along; like how much batter would fit in the pan, and how long to cook it. Had I used my next largest spring form, I'm sure it would have held everything and cooking for 2.5 hours at 300 would have been about right. Raising the temp to 350 could be an option but I found my cake was browning nicely as it was though I ended up putting a foil tent over the top to protect it for the last 40 minutes or so of baking.This is not a recipe for a novice. Making it would be a very frustrating experience for someone who was new to baking and intimidated by how fancy something looks. I highly recommend that the test kitchen at Taste of Home take a look at this and revamp the broken bits of this recipe as not every cook is able to see how off the amounts are, nor be willing to trust their own instincts over the printed word in a magazine.
In addition to my previous comment: While I had no problem layering the two batters and it turned out nicely when cut, I did have far too much batter for my 9" spring form pan and ended up throwing together another quick crust in a 8" pie tin and pouring the extra into that. When baked, both cheesecakes rose quite a bit. Had I pushed it and trusted it all to the springform, it would have been a disaster in my oven. I also had to cook it for close to 2 hours and was worried that it wouldn't be completely cooked through. It could have cooked for another 15-20 minutes and been just fine. It seems to me that whoever developed this recipe was making things up as they went along; like how much batter would fit in the pan, and how long to cook it. Had I used my next largest spring form, I'm sure it would have held everything and cooking for 2.5 hours at 300 would have been about right. Raising the temp to 350 could be an option but I found my cake was browning nicely as it was though I ended up putting a foil tent over the top to protect it for the last 40 minutes or so of baking.
This is not a recipe for a novice. Making it would be a very frustrating experience for someone who was new to baking and intimidated by how fancy something looks. I highly recommend that the test kitchen at Taste of Home take a look at this and revamp the broken bits of this recipe as not every cook is able to see how off the amounts are, nor be willing to trust their own instincts over the printed word in a magazine.
I substituted a crust made from 1/2 graham cracker crumbs and 1/2 ginger snap crumbs following the classic graham cracker crumb recipe and it turned out beautifully! The ginger snap was a nice bright touch and because I was out of lemons, I used lime peel. There was no difference that I could determine. It isn't overwhelmingly rich like so many cheesecakes are and the fresh berries give it a lovely sweet tart flavor that is tempered by the sweetness of the cake. I'll certainly make it again!
Reviewed on Jun. 21, 2011 by heather.holdaway
This is delicious and rich cheesecake! It did take longer to prepare and bake, so plan for that. The crust started out started out really dry. It didn't form a dough ball like the recipe said it would. I added 2 Tablespoons water and that helped, but maybe that is why the crust slid down the sides of the springform pan when I baked it. (I used a 9" pan with 3" sides) I had to bake the crust for probably 25 minutes. I liked the lemony, shortbread taste of the crust. The cheesecake part also took longer to bake. It cooked 20 minutes or so longer until I stuck a skewer in and it was starting to set. It did not overflow. I made if for Father's Day and it was a hit! I will make this recipe again.
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