Red White and Blue Cheesecake |
|
 |
Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 16 |
|
Everyone raved about it, especially my friend's 9-year-old grandson. It looks so pretty and tastes delicious. —Connie LaFond, Troy, New York. Ingredients:
1 1/2 cups all-purpose flour |
1/3 cup sugar |
1 teaspoon grated lemon peel |
3/4 cup cold butter |
2 egg yolks |
1/2 teaspoon vanilla extract |
5 (8 ounce) packages 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 strawberry |
1 cup crushed blueberries |
fresh mixed berry (optional) |
Directions:
1. In a large bowl, combine the 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.
2. Press onto the bottom and 3 inches up the sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 400° for 12-15 minutes or until golden brown. Cool on a wire rack.
3. For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the cream, flour, lemon peel, salt and vanilla. Add eggs and yolk; beat on low speed just until combined.
4. 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.
5. 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 for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
6. Garnish with fresh mixed berries and currants, if desired.
|
|