RED, WHITE AND BLUE CHEESECAKE
The marbled effect in this Americana-inspired dessert is easier to achieve than it looks -- all it takes is alternating scoops of colored cheesecake batter, and then a simple wooden skewer does the rest.
Provided by Food Network Kitchen
Categories dessert
Time 11h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a soufflé!).
- Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
- Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Unmold the cheesecake and transfer to a serving plate or cake stand.
RED, WHITE AND BLUE CHEESECAKE
I made this creamy cheesecake for a Fourth of July get-together with friends. Everyone raved about it, especially my friend's 9-year-old grandson. It looks so pretty and tastes delicious. -Connie LaFond, Troy, New York
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon zest. 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 until golden brown, 12-15 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream, flour, lemon zest, 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.
Nutrition Facts : Calories 472 calories, Fat 35g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 320mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.
RED, WHITE AND BLUE CHEESECAKE DOME
Celebrate the U.S.A. with a delicious Red, White and Blue Cheesecake Dome! No matter which holiday you're celebrating, you'll love this recipe. Our Red, White and Blue Cheesecake Dome is decorated with berries and sprinkles.
Provided by My Food and Family
Categories Recipes
Time 3h50m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Combine graham crumbs, butter and 1/4 cup sugar; press onto bottom of foil-lined 8-inch round pan. Refrigerate until ready to use.
- Meanwhile, sprinkle gelatine over 1/2 cup water in medium bowl; set aside. Bring remaining water and sugar to boil in saucepan. Add to gelatine; stir until completely dissolved. Cool 5 min.
- Beat cream cheese and vanilla in large bowl with mixer until blended. Gradually add gelatine, mixing well after each addition.
- Remove 2-1/2 cups cream cheese mixture; pour into separate bowl. Add melted chocolate and food coloring; mix well.
- Line 1-1/2-qt. bowl with plastic wrap. Spoon 1 cup plain cream cheese mixture into prepared bowl. Refrigerate 20 min. Meanwhile, let remaining cream cheese mixtures stand at room temperature until ready to use.
- Spoon half the red cream cheese mixture over plain cream cheese mixture layer in bowl; refrigerate 20 min. Repeat both layers, refrigerating dessert 20 min. after each new layer is added.
- Remove crust from pan; place on top of bowl. Refrigerate 2 hours or until cheesecake is firm.
- Invert cheesecake onto plate. Remove and discard plastic wrap. Frost cheesecake with COOL WHIP. Decorate with sprinkles and berries.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 70 mg, Sodium 280 mg, Carbohydrate 31 g, Fiber 1 g, Sugar 25 g, Protein 5 g
RED, WHITE & BLUE CHEESECAKE BARS
I've tried "light" cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. -Katie Farrell, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan. , Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust., Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries., Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold., Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 226mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
JULY 4TH RED, WHITE AND BLUE CHEESECAKE
While drops of food coloring will enhance the layers of this patriotic July 4th cheesecake, its stripes are tinted naturally with seasonal flavors: red raspberry, white vanilla bean and blue blueberry. The fresh blueberry topping is held together with just enough gelatin to give it a gorgeous, glossy look and to make it easy to cut. In order to achieve the clean layers you'll need to have some time to let each one set, so plan in advance. It is super easy and completely worth the extra time to present such a fun dessert at your holiday party.
Provided by Food Network
Categories dessert
Time 9h25m
Yield 16 servings
Number Of Ingredients 20
Steps:
- To Make the Crust:
- Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment.
- In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust.
- To Make the Cheesecake Batter:
- Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl.
- Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well.
- Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator.
- Turn the oven temperature to 300 degrees F.
- Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle.
- When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours.
- Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping.
- In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool.
- Once the glaze has come to room temperature, it will thicken, but still be pourable.
- Place the blueberries on top of the cake.
- Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do).
- Use a hot blade to cut the cake to keep the stripes distinct, and enjoy!
RED, WHITE, AND BLUE 4TH OF JULY CHEESECAKE
This is a great recipe for the 4th of July and kids love it. It is made from the best parts of a bunch of different recipes.
Provided by Anysia Deák
Time 10h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Melt butter in a small saucepan. Remove from the heat and mix in wafer crumbs until combined. Press mixture into the bottom of a 9-inch springform pan.
- Place the pan on a cookie sheet in the preheated oven and bake for 10 minutes.
- Meanwhile, combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition.
- Remove crust from the oven and pour cream cheese mixture over top.
- Return to the oven and bake until the edges are puffed and the surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 40 minutes.
- Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
- Decorate the top with strawberries and blueberries and refrigerate until completely chilled, 8 hours to overnight.
Nutrition Facts : Calories 439.3 calories, Carbohydrate 32.6 g, Cholesterol 107.9 mg, Fat 32 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 17.7 g, Sodium 270.2 mg, Sugar 9.5 g
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