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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 Sep. 23, 2012 by nancepants

Sorry--forgot I already reviewed it!! You get to read it twice.

Reviewed on Sep. 23, 2012 by nancepants

I made this cheesecake for our 4th of July pig roast and it was delicious--very creamy. I barely got a slice before it was gobbled up. The only thing I would do differently would be to add the blueberries whole and chop the strawberries in the layers. I felt the crushed berries weren't attractive--especially the blueberries. Since my cheesetop top was so nice and flat, I sweetened some sour cream with confectioner's sugar and frosted the top before adding assorted berries to the top so they wouldn't roll off. It was a hit and a keeper.

Reviewed on Aug. 17, 2012 by lolita23

my friends love it, i will do it again

Reviewed on Jul. 22, 2012 by hannah.banana6

It was a good cheesecake, but I am not too keen on fruit in my cakes, that is why I probably won't make it again. Plus it has a lot of Cream Cheese, I cut it back by one 8oz. block.

Reviewed on Jul. 06, 2012 by nancepants

I made this for the 4th for our pig roast and it was gobbled up. I would not add the fruit to the batter next time as it muddied it, in my opinion. Maybe dice the fruit or not add it at all. It baked nice and flat, no cracks (no water bath, either) and was creamy and delicious. I mixed some powdered sugar into sour cream and frosted the top so the fruit would stay on . I used blueberries, strawberries and fresh picked raspberries and black raspberries. Beautiful and delicious!

Reviewed on Jul. 05, 2012 by madammayor1

Except for adding the fruit to the batter, I made this exactly as the recipe indicated - it was very creamy and delicious. Topped it off with a light layer of Kool Whip sprinkled with blueberries and sliced strawberries.

Reviewed on Jul. 02, 2012 by helavagoodcook

Absolutely DELICIOUS!! Just like a professional bakery would make!! I DID use a 10-inch springform pan instead of the 9-inch. I also put the blueberries in 1/4 of the batter and the strawberries in another 1/4 of the batter. Then layered 1/4 of the white cheesecake, the blueberry cheesecake, the remaining white cheesecake and topped it with the strawberry cheesecake. Turned out beautiful ... and wonderfully DELICIOUS!!!! I WILL make this again ... and again ... and again ...

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!

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