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Red, White and Blue Cheesecake

 Red, White and Blue Cheesecake
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
16 ServingsPrep: 40 min. Bake: 1-1/4 hours + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 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 McCormick® Pure Vanilla Extract
  • 2 eggs, lightly beaten
  • 1 egg yolk
  • 1 cup crushed strawberries
  • 1 cup crushed blueberries
  • Fresh mixed berries, optional


  • Preheat oven to 400°. In a large bowl, combine flour, sugar and
  • lemon peel. Cut in butter until crumbly. Whisk egg yolks and

2 of 2

Red, White and Blue Cheesecake (continued)

Directions (continued)

  • vanilla; add to flour mixture, tossing with a fork until dough forms
  • a ball.
  • Press onto bottom and 3 in. up sides of a greased 9-in. springform
  • pan. Place pan on a baking sheet. Bake 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 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 10
  • minutes. Carefully run a knife around edge of pan to loosen; cool 1
  • hour. 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.