Red, White and Blue Cheesecake Recipe Red, White and Blue Cheesecake Recipe photo by Taste of Home Red, White and Blue Cheesecake Recipe Read Reviews (30) Publisher Photo I made this creamy cheesecake for a Fourth of July get-together with friends. Everyone raved about it, especially my friends 9-year-old grandson. It looks so pretty and tastes delicious. —Connie LaFond, Troy, New York Get a new recipe in your inbox each day with the FREE Recipe of the Day Newsletter > Add to Recipe Box Print Email a Friend TOTAL TIME: Prep: 40 min. Bake: 1-1/4 hours + chilling MAKES: 16 servings Ingredients 1-1/2 cups all-purpose flour 1/3 cup sugar 1 teaspoon grated lemon peel 3/4 cup cold butter, cubed 2 egg yolks 1/2 teaspoon vanilla extract FILLING: 5 packages (8 ounces each) cream cheese, softened 1 cup sugar 1/4 cup half-and-half cream 3 tablespoons all-purpose flour 1/2 teaspoon grated lemon peel 1/4 teaspoon salt 1/4 teaspoon vanilla extract 2 eggs, lightly beaten 1 egg yolk 1 cup crushed strawberries 1 cup crushed blueberries Fresh mixed berries, optional Savings in marquette, MI 49855 Change Zip My Savings Add to Grocery List Nutritional Facts 1 slice equals 472 calories, 35 g fat (22 g saturated fat), 167 mg cholesterol, 320 mg sodium, 32 g carbohydrate, 1 g fiber, 8 g protein. Directions Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon peel. 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 12-15 minutes or until golden brown. Cool on a wire rack. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream, flour, lemon peel, 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. Yield: 16 servings. Originally published as Red, White and Blue Cheesecake in Taste of Home June/July 2011, p29 Read more: tasteofhome/recipes/red--white-and-blue-cheesecake#ixzz35yLkhiqu
Posted on: Sat, 28 Jun 2014 21:39:34 +0000
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