NO-COOK RED, WHITE, AND BLUE CHEESECAKE
Relax with this colorful, no-cook, festive July 4th dessert that spends time in the fridge, not the oven. This red, white, and blue cheesecake will be your new favorite patriotic recipe.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 40m
Number Of Ingredients 10
Steps:
- In a food processor, pulse graham crackers until finely ground (you should have about 2 cups). Add butter, 2 tablespoons granulated sugar, and 1/4 teaspoon salt; pulse until combined. Press crumbs evenly onto the bottom and 1 inch up the sides of a 9-inch springform pan.
- In a large bowl and using an electric mixer on high, beat cream cheese until fluffy, 3 minutes. Add confectioners' sugar, yogurt, vanilla, and a pinch of salt; beat until smooth. With a rubber spatula, fold in whipped cream. Pour cream cheese mixture into crust and smooth top. Cover and refrigerate until firm, at least 8 hours (or overnight).
- Combine berries and remaining 1 tablespoon granulated sugar; let stand 15 minutes. Run a knife around edge of cake; release sides to remove from pan. Top with berries and juices.
Nutrition Facts : Calories 488 g, Fat 37 g, Fiber 1 g, Protein 6 g, SaturatedFat 22 g
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
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.
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!
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- Place the graham cracker crumbs in a bowl, add the sugar and stir well. Add the melted butter to the graham cracker crumbs and stir well to coat crumbs. Reserve about 1/4 cup for garnish on top of dessert. Line the bottom of a 9 X 9 inch dish with parchment paper. Press the crumbs into the bottom of the dish to form the crust. Set aside.
- In the mixing bowl of a stand mixer, on low, with a whish attachment, mix together the softened cream cheese, sugar, and cream, until smooth and creamy. Scrape down the sides of the bowl and continue to blend until smooth. Add the vanilla and blend until smooth. In a separate mixing bowl, pour in 1/2 cup of water and sprinkle the unflavored gelatin over the water. Boil the remaining 1/2 cup of water in the microwave and pour the boiling water over the gelatin. Stir until the gelatin is completely dissolved and no longer grainy. Add the gelatin to mixing bowl with the cream cheese mixture. Mix on medium speed until completely blended. Scrape down sides of the mixing bowl, and mix on high speed until smooth, about 1 minute.
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- Finely crush the graham crackers in a food processor or blender, or place them in a ziplock bag and use a rolling pin. In a medium bowl, mix the crumbs, salt, sugar, and melted butter together, until well combined. Using the bottom of a measuring cup, press the mixture firmly into the bottom and up the sides of a 9-inch springform pan. Bake the crust for about 13 to 14 minutes until it’s set and remove it from the oven. Allow it to cool completely before adding the filling. I put it in the freezer for a few minutes.
- Add the whipping cream to a large deep bowl (it splatters). Using an electric mixer with the whisk attachment, or a hand mixer, beat the whipping cream until medium-stiff peaks form. Transfer the whipping cream to a smaller bowl and refrigerate. You can reuse the large bowl for the filling.
- Add the cream cheese to the same large bowl. Beat the cream cheese until it is light and fluffy, about 2 minutes. Add the powdered sugar, sour cream, vanilla, and pinch of salt. Beat until all ingredients are well combined. Using a rubber spatula, fold in the whipped cream. Pour the mixture into the crust and using a small offset spatula to smooth the top. Cover and refrigerate until firm, at least 8 hours.
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