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
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon zest. 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 until golden brown, 12-15 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream, flour, lemon zest, 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.
Nutrition Facts : Calories 472 calories, Fat 35g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 320mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.
NO-COOK RED, WHITE, AND BLUE CHEESECAKE
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.
Provided by Martha Stewart
Categories Cake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
- In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
- Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.
Nutrition Facts : Calories 488 g, Fat 37 g, Fiber 1 g, Protein 6 g, SaturatedFat 22 g
RED, WHITE & BLUE CHEESECAKE BARS
I've tried "light" cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. -Katie Farrell, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan. , Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust., Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries., Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold., Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 226mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
JULY 4TH RED, WHITE AND BLUE CHEESECAKE
While drops of food coloring will enhance the layers of this patriotic July 4th cheesecake, its stripes are tinted naturally with seasonal flavors: red raspberry, white vanilla bean and blue blueberry. The fresh blueberry topping is held together with just enough gelatin to give it a gorgeous, glossy look and to make it easy to cut. In order to achieve the clean layers you'll need to have some time to let each one set, so plan in advance. It is super easy and completely worth the extra time to present such a fun dessert at your holiday party.
Provided by Food Network
Categories dessert
Time 9h25m
Yield 16 servings
Number Of Ingredients 20
Steps:
- To Make the Crust:
- Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment.
- In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust.
- To Make the Cheesecake Batter:
- Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl.
- Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well.
- Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator.
- Turn the oven temperature to 300 degrees F.
- Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle.
- When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours.
- Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping.
- In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool.
- Once the glaze has come to room temperature, it will thicken, but still be pourable.
- Place the blueberries on top of the cake.
- Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do).
- Use a hot blade to cut the cake to keep the stripes distinct, and enjoy!
RED, WHITE, AND BLUE CHEESECAKE
My SIL sent me this recipe. I haven't tried it yet but she has requested I make it for Memorial Day Weekend. Posting it so I don't lose it and maybe someone else wants to give it a try.
Provided by ratherbeswimmin
Categories Cheesecake
Time 1h26m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl, mix together the crust ingredients.
- Press mixture onto the bottom of a 13x9 inch pan.
- Bake at 325 degrees for 6 minutes; take out of oven and let cool.
- Spoon blueberry filling onto crust.
- In a mixing bowl, beat the cream cheese until fluffy.
- Beat in the sugar and vanilla.
- Beat in the eggs, one at a time.
- Pour the cream cheese mixture over the blueberry filling layer; smooth out gently.
- Bake 45-50 minutes or until just set.
- Chill in the refrigerator for several hours.
- When ready to serve, top with whipped cream and garnish with berries.
Nutrition Facts : Calories 394.5, Fat 23.1, SaturatedFat 12.6, Cholesterol 117.6, Sodium 261, Carbohydrate 42.2, Fiber 1.4, Sugar 34.8, Protein 5.5
NO-COOK RED, WHITE, AND BLUE CHEESECAKE
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
- In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
- Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.
Nutrition Facts : Calories 488 g, Fat 37 g, Fiber 1 g, Protein 6 g, SaturatedFat 22 g
RED, WHITE AND BLUEBERRY LAYERED CHEESECAKE
Layers of red velvet cake, creamy cheesecake and a sweet blueberry topping are baked together to create a showstopping three-in-one dessert.
Provided by Zac Young
Categories dessert
Time 5h
Yield One 8-inch cake
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with cooking spray.
- For the blueberry layer: Stir the preserves and cornstarch together in a small bowl until smooth. Stir in the lime zest and juice. Set aside.
- For the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and continue beating until smooth, about 1 minute. Scrape the bowl with a rubber spatula, add the egg yolks one at a time, beating well and scraping the bowl between additions. Add the lime juice and vanilla and beat to combine. Transfer the mixture to a piping bag and set aside.
- For the red velvet layer: Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the eggs one at and time, scraping the bowl between each addition. Beat on medium speed until the mixture is lightened, about 1 minute. Add the cocoa powder, baking soda and salt and mix on medium until there are no clumps of cocoa powder. Add the food dye and vanilla and stir to combine. Add the flour and stir until just incorporated. Scrape the bowl with a rubber spatula and give a final stir by hand.
- To assemble the cake: Spread the red velvet batter evenly into the prepared pan. Pipe or pour the cheesecake batter on top of the cake batter, spreading it evenly. Using a piping bag or resealable plastic bag with a corner cut off, gently pipe the blueberry filling on top of the cheesecake batter, starting in the center and spiraling out, leave a 1/2-inch border of exposed cheesecake around the edge of the pan.
- Bake until the cheesecake is giggly, but not liquid, when you gently shake the pan or an instant-read thermometer inserted in the center of the cheesecake registers 130 degrees, 40 to 50 minutes.
- Cool the cake on the counter for 1 hour. Carefully run a paring knife around the edge of the cake, then refrigerate in the pan until chilled, about 2 hours or up to overnight. Remove the ring from the springform pan and serve chilled.
RED, WHITE, AND BLUE 4TH OF JULY CHEESECAKE
This is a great recipe for the 4th of July and kids love it. It is made from the best parts of a bunch of different recipes.
Provided by Anysia Deák
Time 10h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a small saucepan. Remove from the heat and mix in wafer crumbs until combined. Press mixture into the bottom of a 9-inch springform pan.
- Place the pan on a cookie sheet in the preheated oven and bake for 10 minutes.
- Meanwhile, combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition.
- Remove crust from the oven and pour cream cheese mixture over top.
- Return to the oven and bake until the edges are puffed and the surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 40 minutes.
- Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- Decorate the top with strawberries and blueberries and refrigerate until completely chilled, 8 hours to overnight.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 32.6 g, Cholesterol 107.9 mg, Fat 32 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 17.7 g, Sodium 270.2 mg, Sugar 9.5 g
RED, WHITE AND BLUE CHEESECAKE DOME
Celebrate the U.S.A. with a delicious Red, White and Blue Cheesecake Dome! No matter which holiday you're celebrating, you'll love this recipe. Our Red, White and Blue Cheesecake Dome is decorated with berries and sprinkles.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom of foil-lined 8-inch round pan. Refrigerate until ready to use.
- Meanwhile, sprinkle gelatine over 1/2 cup water in medium bowl; set aside. Bring remaining water and sugar to boil in saucepan. Add to gelatine; stir until completely dissolved. Cool 5 min.
- Beat cream cheese and vanilla in large bowl with mixer until blended. Gradually add gelatine, mixing well after each addition.
- Remove 2-1/2 cups cream cheese mixture; pour into separate bowl. Add melted chocolate and food coloring; mix well.
- Line 1-1/2-qt. bowl with plastic wrap. Spoon 1 cup plain cream cheese mixture into prepared bowl. Refrigerate 20 min. Meanwhile, let remaining cream cheese mixtures stand at room temperature until ready to use.
- Spoon half the red cream cheese mixture over plain cream cheese mixture layer in bowl; refrigerate 20 min. Repeat both layers, refrigerating dessert 20 min. after each new layer is added.
- Remove crust from pan; place on top of bowl. Refrigerate 2 hours or until cheesecake is firm.
- Invert cheesecake onto plate. Remove and discard plastic wrap. Frost cheesecake with COOL WHIP. Decorate with sprinkles and berries.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 25 g, Protein 5 g
RED, WHITE AND BLUE CHEESECAKE WITH CHOCOLATE COOKIE CRUST.
This is the first cheesecake I've ever made. No need to find another recipe.(Ever again) It is from a Gourmet magazine (1993). I have made several variations with the topping, like caramel and peaches, but nothing to change on the main cheesecake recipe. Try it! You will never regret!
Provided by MsPia
Categories Cheesecake
Time 1h40m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Make the crust:.
- In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch spring form pan. Chill the crust for 30 minutes.
- Make the filling:.
- Preheat the oven to 325°F In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well.
- Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.
- Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.
Nutrition Facts : Calories 836, Fat 59.5, SaturatedFat 32.7, Cholesterol 279.6, Sodium 713.4, Carbohydrate 66.4, Fiber 3, Sugar 51.8, Protein 13.2
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