Red White & Blue Cheesecake 5Jul09
I made a cheesecake!!! A very patriotic red, white & blue cheesecake to be exact. Okay so it’s more like yellowish instead of white but you get the idea. Now for a disclaimer: I generally don’t like cheesecake. I usually only eat the crust and the little bit of cheesecake that touches the crust. So that said, I actually liked this cheesecake! Biased? Well of course because I made sure the crust was nice and thick and there was enough berry topping to balance the cheesecake-ness.
This cheesecake was made with a graham cracker crust, the most important part! Note, for the Aussies that read this, you cannot find graham crackers here! Although I think a good alternative would be crushed up Anzac cookies! Definitely going to try that soon. I actually had my mom ship us some graham crackers so I can make this. Well worth the extra shipping and handling. I adapted this recipe from Martha’s Blueberry Topped Cheesecake. Now this cheesecake is note quite as cheesy as a traditional New York style cheesecake and it’s also not as tough. It’s got a bit more lemon to it as well. Hmmm might be why I liked it? Hope you like it too!
Note: You’ll need to make this the night before serving so that there’s enough fridge time! You can make the toppings an hour before serving if you want.
2 cups of finely ground graham crackers (or other biscuit of choice)
6 tablespoons of melted butter
1/4 cup of sugar
1/4 teaspoon of cinnamon
pinch of salt
16 ounces of cream cheese
16 ounces of sour cream
1 cup of sugar
1 1/2 tablespoon of lemon zest
1 teaspoon of vanilla extract
1 cup of blueberries, fresh or frozen
1 cup of strawberries, sliced thin
2 – 1/4 cups of sugar (you need them separate)
9-inch springform baking pan
Preheat oven to 375°F or 190°C.
Step 1: The crust!
In a food processor, crush up the graham crackers until very fine. Pour those into a large mixing bowl and add the sugar, cinnamon, salt and melted butter. Mix until well combined and then pour into the springform baking pan. Using your fingers, press the crust mixture against the walls about 2 inches up and along the bottom. It’ll be a little crumbly still but make sure you pack it in as much as possible. Now throw that into the oven and bake for about 15 minutes. Remove and set aside for later.
Step 2: The filling!
First, beat the cream cheese with an electric mixer until a little fluffy. Add in the sour cream and beat again until combined. Now add in the lemon zest, vanilla, and sugar until combined. Slowly add in one egg at a time and beat until it’s all mixed together and set aside.
Step 3: Bake!
Wrap the bottom of your baking pan with foil to about halfway up the side. Do two layers of foil! Start the kettle and bring some water to boil. Pour the creamy mixture into the foiled crust pan. Now place the pan in a roasting tray and pour boiling water along the sides to just before the foil ends. Should be a little less than halfway. Place the roasting pan with the water and cheesecake pan mixture thing in the oven and bake for 1 hour and 15 minutes. When ready take the roasting tray out with the water and cheesecake and let that sit on a cooling rack for 30 minutes before removing from the water. Refrigerate the cheesecake (you can take the foil off!) in the baking pan for 8 hours before running a knife along the sides and taking the mold off.
Step 4: The toppings!
In a small saucepan over medium low heat, pour in 1/4 cup of sugar and 1 cup of strawberries. Stir constantly and cook down the sugar and strawberries to the point where the sugar is melted and a syrup has formed. Pour that into a bowl to cool and do the exact same for the blueberries. Make sure to let the toppings cool before putting on top of the cheesecake. And that’s it!
Not sure if I’m a cheesecake enthusiast now but I could definitely eat some more of this! In fact, I think I might have some leftovers. YUM!