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Red, White and Blue Cheesecake




Source of Recipe


Marla


List of Ingredients




Red, White and Blue Cheesecake


-----CRUST-----

28 Chocolate wafers -- ground
Fine -- about 1 1/2 cups cru
1/2 cup Unsalted butter -- melted

-----FILLING-----

4 8-oz packages cream cheese
1 1/2 cups Sugar
2 tablespoons 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

-----GARNISH-----

1 1/2 cups Raspberries -- approx
1 1/2 cups Blueberries -- approx



Recipe



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.