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
- 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.
- 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.
Reviews for Red, White and Blue Cheesecake(30)
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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!
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