No Cook Red White And Blue Cheesecake Food
RED, WHITE AND BLUE CHEESECAKE
The marbled effect in this Americana-inspired dessert is easier to achieve than it looks -- all it takes is alternating scoops of colored cheesecake batter, and then a simple wooden skewer does the rest.
Provided by Food Network Kitchen
Categories dessert
Time 11h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a soufflé!).
- Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
- Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Unmold the cheesecake and transfer to a serving plate or cake stand.
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- Finely crush the graham crackers in a food processor or blender, or place them in a ziplock bag and use a rolling pin. In a medium bowl, mix the crumbs, salt, sugar, and melted butter together, until well combined. Using the bottom of a measuring cup, press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake the crust for about 13 to 14 minutes until it’s set and remove it from the oven. Allow it to cool completely before adding the filling. I put it in the freezer for a few minutes.
- Add the whipping cream to a large deep bowl (it splatters). Using an electric mixer with the whisk attachment, or a hand mixer, beat the whipping cream until medium-stiff peaks form. Transfer the whipping cream to a smaller bowl and refrigerate. You can reuse the large bowl for the filling.
- Add the cream cheese to the same large bowl. Beat the cream cheese until it is light and fluffy, about 2 minutes. Add the powdered sugar, sour cream, vanilla, and pinch of salt. Beat until all ingredients are well combined. Using a rubber spatula, fold in the whipped cream. Pour the mixture into the crust and using a small offset spatula to smooth the top. Cover and refrigerate until firm, at least 8 hours.
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