RED, WHITE & BLUE CHEESECAKE BARS
I've tried "light" cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. -Katie Farrell, Ann Arbor, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 1 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Line an 8-in. square baking pan with foil, letting ends extend up sides; coat foil with cooking spray. Remove pie crust from foil pan; break into fine crumbs into prepared pan. Press crumbs onto bottom of pan. , Place cottage cheese in a small food processor; process until smooth. Transfer to a bowl. Add cream cheese, sugar blend, lemon zest, lemon juice and vanilla; beat until smooth. In a small bowl, lightly beat egg whites and egg; add to cottage cheese mixture. Beat on low speed just until blended. Pour over crust., Drop preserves by teaspoonfuls over filling. Cut through cheesecake with a knife to swirl. Sprinkle with blueberries., Bake 25-30 minutes or until center of cheesecake is almost set. Cool 1 hour on a wire rack. Refrigerate 2 hours or until cold., Lifting with foil, remove cheesecake from pan. Cut into 12 bars.
Nutrition Facts : Calories 193 calories, Fat 8g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 226mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 0 fiber), Protein 5g protein. Diabetic Exchanges
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!
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
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RED, WHITE AND BLUE CHEESECAKE BARS RECIPE - DINNER, THEN DESSERT
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Cuisine AmericanTotal Time 1 hrCategory DessertCalories 320 per serving
- Mix the graham cracker crumbs, sugar and melted butter together then press it into the baking dish in an even layer.
RED WHITE AND BLUE CHEESECAKE BARS | A WICKED WHISK
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Ratings 27Calories 434 per servingCategory Dessert, Snack
- Preheat oven to 325 degrees and place a baking pan filled with water on the bottom rack of your oven
- Start by combining graham crackers, melted butter and sugar in a mixing bowl and then transferring the mixture to a 9 x 13 baking pan lined with parchment paper. Set aside
- In a large mixing bowl, beat softened cream cheese until creamy and then add in sugar and salt and mix well. One by one, add in eggs and beat until each is incorporated before adding in the next one. Add in sour cream and vanilla and continue mixing until you have a creamy filling.
- Transfer 1 1/3 cup of cheesecake filling evenly into two separate bowls and add red food coloring to one bowl and blue to the other.
RED, WHITE, AND BLUE CHEESECAKE BARS RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 6 hrs 10 mins
- Preheat oven to 350°F. Process cookies in a food processor until finely ground, about 1 minute. Drizzle melted butter over cookie crumbs; pulse until well combined, 3 to 4 times. Press crumb mixture onto bottom of a parchment paper-lined, 13- x 9-inch baking dish. Bake in preheated oven until lightly browned, about 10 minutes. Cool completely, about 30 minutes. Reduce oven temperature to 325°F.
- Meanwhile, combine raspberries and 1 tablespoon each of the sugar and water in a small saucepan over medium. Bring to a boil, and cook, stirring frequently to mash raspberries, until thickened, 6 to 8 minutes. Place raspberry mixture in a fine wire-mesh strainer over a bowl; press mixture until there are about 3 tablespoons raspberry puree in bowl. Discard solids in strainer. Cool puree completely. Repeat procedure with blueberries, 1 tablespoon sugar, and remaining 1 tablespoon water.
- Beat softened cream cheese, salt, and remaining 3/4 cup sugar with an electric mixer on medium-low speed until smooth, 1 to 2 minutes. Add egg whites and egg, 1 at a time, beating well after each addition. Add sour cream, all-purpose flour, fresh lemon juice, and vanilla extract, and beat at low speed until smooth, 1 to 2 minutes. Pour batter into prepared baking dish; smooth top.
- Drop level teaspoonfuls of raspberry and blueberry purees all over top of batter; gently swirl with a knife.
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