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Red, White and Blue Cheesecake Recipe

Red, White and Blue Cheesecake Recipe photo by Taste of Home

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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

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Red, White and Blue Cheesecake Recipe

Prep: 40 min. Bake: 1-1/4 hours + chilling

Yield: 16 Servings

40 75 115

Ingredients

1-1/2 cups all-purpose flour
1/3 cup sugar
1 teaspoon grated lemon peel
3/4 cup cold butter, cubed
2 egg yolks
1/2 teaspoon vanilla extract
FILLING:
5 packages (8 ounces each) cream cheese, softened
1 cup sugar
1/4 cup half-and-half cream
3 tablespoons all-purpose flour
1/2 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon vanilla extract
2 eggs, lightly beaten
1 egg yolk
1 cup crushed strawberries
1 cup crushed blueberries
Fresh mixed berries, optional

Directions

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 dough forms a ball.
Press onto the bottom and 3 in. up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool on a wire rack.
For 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 batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
Bake at 400° for 10 minutes. Reduce heat to 300° bake 60-70 minutes longer or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Garnish with fresh mixed berries and currants, if desired. Yield: 16 servings.

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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Red, White and Blue Cheesecake

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Reviewed on Jun. 16, 2011 by Lynsue4@msn.com

Crust was good....but used my regular cheese cake recipe since reviews were saying to full and took to long to bake, just added the strawberries and blueberries as directed and it turned out great. Did put some fruit on top.

Reviewed on Jun. 15, 2011 by administrator

I had to cook this cheesecake for 2 hours. It had a good taste. I used raspberries instead of blueberries.

Reviewed on Jun. 11, 2011 by mchamblin

I would like to make this cheesecake for a Bring-a-Dish 4th of July Party. Based on the reviews and the fact that the recipe calls for 5 packages of cream cheese, itseems to me that you need an extra deep sprngform pan. Could someone who has successfully made this cheesecake tell me the size of your pan? Thanks so much!

Reviewed on Jun. 07, 2011 by ejshellabarger

I had the worst time with this recipe. I had to cook the crust for double the time before it was baked properly (perhaps the spray Pam had something to do with that?). The cheesecake filled the entire springform pan and I was a bit skeptical that the cake would bake thoroughly in the 60-70min baking time. In good faith, I removed the cheesecake following the allotted time (giving the recipe the benefit of the doubt) but after cooling it in the frig for 24 hrs, it was still extremely soupy in the middle. The fruit and cheesecake batter did not layer well either. I nibbled on the cooked edges of the cake and was unimpressed with the taste of the berry half of the cheesecake (the crust was yum, however). The cheesecake went in the trash and I made a box brownie mix for the party instead. Sad day. Glad others have had better experience than I!!

Reviewed on Jun. 07, 2011 by rustedgold1

Really great tasting cheesecake! The crust is especially delicious. I made it without the fancy topping and really did not miss it.

Reviewed on Jun. 06, 2011 by drredman

My spring form pan was filled to the top. I cooked it for over 1 1/2 hours before I finally took it out. Still waiting to see if it turns out. Did anyone else have this problem?

Reviewed on May. 31, 2011 by DADEJD38

This was absolutely delicious and a hit at my Memorial Day BBQ! EVERYONE loved it! thanks!

Reviewed on May. 31, 2011 by DADEJD38

This was absolutely delicious and a hit at my Memorial Day BBQ! EVERYONE loved it! thanks!

Reviewed on May. 31, 2011 by myfamily

This is the first time I've made a cheesecake and it was a HIT!

Reviewed on May. 30, 2011 by btc2319

WOW what a cheesecake. Just top of the line. Came out perfect and delicious. Would and WILL recommend to all who can appreciate a good cheesecake.

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