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

Red, White and Blue Cheesecake Recipe

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4.5 30 25
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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
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + chilling
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + chilling
MAKES: 16 servings


  • 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

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.


  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.
Originally published as Red, White and Blue Cheesecake in Taste of Home June/July 2011, p29

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Reviewed Jul. 16, 2014

"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."

Reviewed Sep. 23, 2012

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

Reviewed Sep. 23, 2012

"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 Aug. 17, 2012

"my friends love it, i will do it again"

Reviewed Jul. 22, 2012

"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."

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