Sweet Cheesecake Recipes
Red, White and Blue Cheesecake
with Chocolate Cookie Crust
Ingredients
Crust
- 28 chocolate wafers
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 5 large eggs
- 1/2 cup sour cream
- 1 teaspoon freshly grated orange zest
- 1 teaspoon freshly grated lemon zest
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- About 1 1/2 cups raspberries
- About 1 1/2 cups blueberries
Instructions
- Grind wafers fine in a blender or food processor (about 1 1/2 cups crumbs).
- In a bowl stir together cookie crumbs and butter until the mixture is combined well. Pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2 inch springform pan.
- Chill the crust for 30 minutes.
- Heat the oven to 325 degrees F.
- In a bowl with an electric mixer beat cream cheese until it is light and fluffy. Add sugar gradually, beating, and beat the mixture until it is combined well.
- Beat in flour; add eggs, 1 at a time, beating well after each addition.
- Beat in sour cream, zests, salt and vanilla extract, beating the filling until it is combined well.
- Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.)
- Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.
- Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.
Attribution
Gourmet magazine - July 1993