Red White And Blue 4th Of July Cheesecake Recipes

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.

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.

Steps:

• In a large bowl, beat cream cheese, sugar and extracts until fluffy. Fold in whipped cream. Place a third of the mixture in a 4-qt. bowl. Reserve 20 strawberry halves and 1/2 cup blueberries for garnish., Layer half of the remaining strawberries and blueberries over cream mixture. Top with another third of the cream mixture and the remaining berries. Spread the remaining cream mixture on top. Use the reserved strawberries and blueberries to make a "flag" on top.