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How To make Red, White and Blue Cheesecake
CRUST:
28 Chocolate wafers, ground
Fine, about 1 1/2 cups crumb 1/2 c Unsalted butter, melted
FILLING:
4 8-oz packages cream cheese
1 1/2 c Sugar
2 T Flour
5 lg Eggs
1/2 c Sour cream
1 ts Freshly grated orange zest
1 ts Freshly grated lemon zest
1/2 ts Salt
1 1/2 ts Vanilla
GARNISH:
1 1/2 c Raspberries, approx
1 1/2 c Blueberries, approx
For 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 springform pan. Chill the crust for 30
minutes. For the Filling: Preheat the oven to 325F. In a bowl with an electric mixer beat cream cheese until it is light and fluffy. Add the sugar gradually, beating, and beat until the mixture is combined well. Beat in the flour, add the eggs, 1 at a time and beating after each addition, and beat in the sour cream, the zests, salt and 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 cake will not be completely set; it will set as it cools. Turn the oven off and let the cake stand in the oven with the oven door propped open about 6 inches until it is cooled completely. Chill the cheesecake, covered, overnight. Remove the sides of the pan. Arrange the raspberries in a star shape on the top of the cake, and arrange the blueberries around them to cover the rest of the cake. Gourmet Magazine July 1993
How To make Red, White and Blue Cheesecake's Videos
No Bake Blueberry Cheesecake
The blueberry cheesecake recipe
The cake decoration is inspired by Hidamari Cooking channel
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The cookie base
90g digestive cookies (3/4 cup or 3 oz)
45g melted butter (3 tbsp)
Blueberry puree
80g blueberry (3/4 cup or 3 oz)
30g sugar (2.5 tbsp)
1 tsp lemon juice (5ml)
a pinch of salt
Cream cheese filling
200g cream cheese (1 cup or 7oz)
30g sugar (2.5 tbsp)
70g sugar free Greek yoghurt (1/4 cup or 2.5 oz)
2 tsp lemon juice (10ml)
1 tbsp geatine powder (9g)
2 tbsp cold water (30ml)
bloom the gelatine for 5 minutes and melt in the microwave for 10 - 12 seconds
175ml heavy cream (3/4 cup)
30g sugar (2.5 tbsp)
Whip the cream up 50% and fold to combine with the cream cheese mixture.
Reserve 150g (about 1/4 of the total amout) for the white layer and add all the blueberry puree into the rest of the cream cheese mixture.
Thanks for watching !
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#4thofjuly #redwhiteblue #cheesecake #cheesecakesalad
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