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.
RED, WHITE, AND BLUEBERRY CHEESECAKE TART
Steal focus from the fireworks with this splashy Fourth of July dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 12
Steps:
- Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
- Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
- Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
- Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.
RED, WHITE AND BLUEBERRY TART
This recipe is from Splenda.com. It is very easy to make and delicious. A great summertime treat for fresh berries and the presentation is so elegant. This would be a great tart for the 4th of July. The recipe calls for a premade crust. I used Flaky Pie Crust Recipe #20984 by Teresa M.
Provided by PaulaG
Categories Tarts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
- Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
- Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
- Remove from oven and cool on a wire rack.
- For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
- Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
- Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
- Stir in the vanilla and spoon filling into cooled tart shell.
- Lightly press plastic wrap on pie surface; allow to cool completely.
- While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
- Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
- Allow the mixture to cool to room temperature.
- Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
- Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.
Nutrition Facts : Calories 285.9, Fat 17.1, SaturatedFat 6.3, Cholesterol 88.1, Sodium 299.3, Carbohydrate 25.4, Fiber 2.6, Sugar 6.4, Protein 8
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 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
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