Red White And Blueberry Layered Cheesecake Recipes

RED WHITE AND BLUEBERRY CHEESECAKE

Steps:

• Using a food processor, pulse your graham crackers until they are fine crumbs. (Or put the graham crackers into a ziplock bag and hammer them with a mallet or rolling pin till you have a nice crumb.)
• Mix together graham cracker crumbs and butter in a small bowl, and stir till the crumbs are fully coated in butter.
• Pour into a 9 inch pie plate and press down evenly to cover the bottom and up the sides of the pan.
• Put the pan in refrigerator until firm, about 15 minutes.
• Add the heavy cream to a bowl of a stand mixer, or mix with a hand mixer, starting at low speed and increasing to high speed.
• Add in the sugar and vanilla extract and continue beating until the whipped cream is stiff.
• Beat cream cheese for 2-3 minutes until nice and smooth.
• Mix together softened cream cheese, sugar, vanilla extract, and lemon juice until well blended.
• Measure out 1 1/2 cups of the whipped cream and carefully fold it into the cream cheese mixture with a rubber spatula.
• Spoon the mixture into the graham cracker crust, and spread the top evenly to smooth it out.
• Spoon the rest of the whipped cream into a bag with a 1M piping tip.
• Pipe little rosettes onto the edges of the cheesecake all the way around.
• Lightly draw a star onto the cheesecake topping with a fork.
• Arrange raspberries to fill in the shape of the star.
• Arrange blueberries onto the edges.
• Carefully cover the cheesecake with plastic wrap and place in the fridge for 6 hours, up to 12 hours before slicing and serving.

RED, WHITE AND BLUEBERRY LAYERED CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with cooking spray.
• For the blueberry layer: Stir the preserves and cornstarch together in a small bowl until smooth. Stir in the lime zest and juice. Set aside.
• For the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and continue beating until smooth, about 1 minute. Scrape the bowl with a rubber spatula, add the egg yolks one at a time, beating well and scraping the bowl between additions. Add the lime juice and vanilla and beat to combine. Transfer the mixture to a piping bag and set aside.
• For the red velvet layer: Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the eggs one at and time, scraping the bowl between each addition. Beat on medium speed until the mixture is lightened, about 1 minute. Add the cocoa powder, baking soda and salt and mix on medium until there are no clumps of cocoa powder. Add the food dye and vanilla and stir to combine. Add the flour and stir until just incorporated. Scrape the bowl with a rubber spatula and give a final stir by hand.
• To assemble the cake: Spread the red velvet batter evenly into the prepared pan. Pipe or pour the cheesecake batter on top of the cake batter, spreading it evenly. Using a piping bag or resealable plastic bag with a corner cut off, gently pipe the blueberry filling on top of the cheesecake batter, starting in the center and spiraling out, leave a 1/2-inch border of exposed cheesecake around the edge of the pan.
• Bake until the cheesecake is giggly, but not liquid, when you gently shake the pan or an instant-read thermometer inserted in the center of the cheesecake registers 130 degrees, 40 to 50 minutes.
• Cool the cake on the counter for 1 hour. Carefully run a paring knife around the edge of the cake, then refrigerate in the pan until chilled, about 2 hours or up to overnight. Remove the ring from the springform pan and serve chilled.