Red, White and Blue Cheesecake
July 6, 2017
Celebrate National Cheesecake Day on July 30!
Ingredients:
- Crust
- 28 chocolate wafers
- 1/2 cup (1 stick) unsalted butter, melted
Filling:
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated 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 extract
- About 1 1/2 cups raspberries
- About 1 1/2 cups blueberries
Directions:
- Grind wafers fine in a blender or food processor (about 1 1/2 cups crumbs).
- Stir together cookie crumbs and butter. Pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch pan. Chill the crust for 30 minutes.
- Preheat the oven to 325o.
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Beat cream cheese until it is lightand fluffy. Add sugar gradually.
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Beat in flour; add eggs, beating well after each addition. Beat in sour cream, zests, salt and vanilla extract.
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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.
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Turn the oven off and let the cheesecake stand in the oven with the oven door propped until it is cooled completely.
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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.
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