Red, White and Blue Cheesecake Recipe
- 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
- 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
- 1. Preheat oven to 400°. In a large bowl, combine 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.
- 2. 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.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Garnish with fresh mixed berries and currants, if desired. Yield: 16 servings.
1 slice: 472 calories, 35g fat (22g saturated fat), 167mg cholesterol, 320mg sodium, 32g carbohydrate (20g sugars, 1g fiber), 8g protein
Reviews for Red, White and Blue Cheesecake
"Great cheesecake and a good way to use summer's bountiful berries. I did not add the berries to the batter but put a sour cream topping on the cheesecake and added mix blueberries, strawberries, and raspberries on top of that. It was a huge hit."
"Sorry--forgot I already reviewed it!! You get to read it twice."
"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."
"my friends love it, i will do it again"
"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."
"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!"
"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."
"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 ..."
"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."
"it was very good, and it turned out great."
"Amazing! My husband can't quit talking about how good this was!"
"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"
"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"
"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."
"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."
"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!"
"I made this cheesecake for a potluck and it turned out great! I used strawberries and blueberries on the top rather than the whole combination listed in the recipe and it was beautiful. I'll definitely add it to my recipe collection and make again the next time I have an excuse!"
"I have to say I read the reviews on this cheesecake before I made it and frankly was a little worried to attempt it. However, it came out fantastic!!! I did have to bake the crust for about 15 minutes for it to get brown. I also baked the entire cheese cake in a water bath but other than that followed directions to the letter. It was a picture. Not to mention light, fresh tasting, and sooo creamy. A huge hit for father's day. Definitely would make again."
"Yummy! I was a little worried when I read some of the other reviews but my cheesecake turned out perfectly. When I put the batter in the pan it did fill it completely but everything did well in the oven. It did raise over the pan but no spilling over the sides. I baked it for 77 minutes, so just a few minutes longer than the recipe states.I'm not sure why others had a problem with the recipe but I found this to be delicious and is a recipe that I will keep in my recipe files and make again."
"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."
"I had to cook this cheesecake for 2 hours. It had a good taste. I used raspberries instead of blueberries."
"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!"
"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!!"
"Really great tasting cheesecake! The crust is especially delicious. I made it without the fancy topping and really did not miss it."
"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?"
"This is the first time I've made a cheesecake and it was a HIT!"
"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."