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Red, White and Blue Cheesecake




Source of Recipe


Internet


List of Ingredients




Crust:
28 chocolate wafers, ground fine in a blender or food
processor
(about1 1/2 cups crumbs)
1 stick (1/2 cup) unsalted butter, melted

Filling:
4 8-ounce packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons all-purpose flour
5 large eggs
1/2 cup sour cream
1 teaspoon freshly grated orange zest
1 teaspoon freshly grated lemon zest
1/2 teaspoon salt
1 1/2 teaspoons vanilla
Bottled raspberry or blueberry fruit syrup
About 1 1/2 cups raspberries
About 1 1/2 cups blueberries

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 deep 9 1/2 inch springform pan. Chill the crust for 30 minutes.

Make the filling: Preheat the oven to 325 degrees. 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 place the cheesecake in a foil-lined shallow baking pan which will give it stability and make it easier for you to handle. Place the pan in the middle of the oven and bake for 1 hour 10 minutes. (The cheesecake will not be completely set; it well set as it cools.)

Turn the oven off and let the cheesecake stand in the oven with the oven door propped open (use a wooden spoon) about 6 inches until the cake is cooled completely.

Chill the cheesecake, covered, overnight. When ready to decorate, remove the side-ring of the pan. OR, if you are taking this dessert to a picnic or will carry it in the car, run a knife around the cake to loosen it. Remove the side-ring, wash it and put it back in place. Carefully remove it when you place your artwork on the dessert table.

How to decorate: Make a star template first. Trace a 9-inch, 5-pointed star onto white paper, and cut it out. Place the star onto the top of the cheesecake and trace its outline lightly with the point of a knife. Remove the paper.

Brush a little bottled berry syrup over the surface of the cheesecake. This will help the berries to stay in place.

Place raspberries at the tip of each point of the star, and place one in the middle. Then fill in the the star using the lines as a guide.

Place blueberries around the rim of the cheesecake. Now fill in the rest of the top of the cheesecake with blueberries keeping them as close together as possible.

Makes about 12 servings.



Recipe