Red, White, and Blue Cheesecake

Celebrate patriotic holidays with this vibrant Red, White, and Blue Cheesecake. Featuring a classic graham cracker crust and a rich, creamy filling swirled with red and blue hues, this dessert is both visually stunning and delightfully indulgent.

Why You’ll Love This Recipe

This cheesecake is perfect for festive occasions like Independence Day or Memorial Day. The marbled red, white, and blue layers create a striking presentation, while the smooth, tangy filling offers a delightful contrast to the crunchy crust. It’s a showstopper that combines visual appeal with classic cheesecake flavours.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Crust:

• 2 cups graham cracker crumbs (from about 18 whole crackers)
• 8 tablespoons unsalted butter, melted
• 2 tablespoons sugar
• Pinch of fine salt

For the Filling:

• Three 11.5-ounce containers whipped cream cheese
• 1¼ cups sugar
• One 16-ounce container sour cream, at room temperature
• 1 cup heavy cream
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• Juice of ½ lemon
• 1 teaspoon red gel food coloring (or to desired color)
• ½ teaspoon blue gel food coloring (or to desired color)

Directions

1. Prepare the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Press the mixture into the bottom of a 10-inch springform pan. Bake until golden brown, about 15 to 18 minutes. Allow to cool completely. Wrap the bottom and sides of the pan with a large piece of foil and place it in a large roasting pan.
2. Make the Filling: In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed for 1 minute. Add sour cream and beat until just combined. Add heavy cream and beat until just combined. Mix in the eggs, one at a time, by hand. Stir in vanilla extract and lemon juice until just combined. Avoid overmixing to prevent the cheesecake from becoming too airy.
3. Color the Batter: Divide 2 cups of the batter into two separate bowls. Add red food coloring to one bowl and blue food coloring to the other, mixing each until the desired color is achieved. Leave the remaining batter uncolored.
4. Assemble the Cheesecake: Using an ice cream scoop or large spoon, drop alternating scoopfuls of red, white, and blue batter onto the prepared crust until all batter is used. Use a long wooden skewer to drag through the batter in four swipes, reaching the bottom of the pan, to create a marbled effect.
5. Bake: Place the springform pan into the roasting pan. Add enough hot water to the roasting pan to come about halfway up the sides of the springform pan. Bake until the outside of the cake is set but the center is slightly loose, approximately 1 hour and 20 minutes. Turn off the oven and leave the cheesecake inside for another hour.
6. Cool and Chill: Remove the cheesecake from the roasting pan and place it on a cooling rack. Run a knife around the edge to loosen it from the pan. Allow to cool to room temperature. Cover and refrigerate for at least 8 hours before serving.

Servings and Timing

• Servings: 12
• Preparation Time: 30 minutes
• Cooking Time: 1 hour 20 minutes
• Cooling Time: 1 hour
• Chilling Time: At least 8 hours
• Total Time: Approximately 11 hours 50 minutes

Variations

• Crust Alternatives: Substitute graham crackers with chocolate wafer cookies or digestive biscuits for a different flavor profile.
• Flavor Enhancements: Add citrus zest, such as orange or lemon, to the filling for a refreshing twist.
• Toppings: Garnish with fresh berries or whipped cream to enhance the festive appearance.

Storage/Reheating

• Storage: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap the cheesecake tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
• Reheating: Cheesecake is best served chilled. If desired, allow it to sit at room temperature for 15-20 minutes before serving to soften slightly.

FAQs

What type of food coloring is best for this recipe?

Gel food coloring is recommended as it provides vibrant colors without altering the consistency of the batter.

Can I use low-fat cream cheese?

For optimal texture and flavor, full-fat cream cheese is recommended. Low-fat versions may result in a less creamy consistency.

Is a water bath necessary?

Yes, baking the cheesecake in a water bath helps ensure even cooking and prevents cracks on the surface.

How do I know when the cheesecake is done baking?

The edges should be set, and the center should have a slight jiggle. It will continue to set as it cools.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made up to 2 days in advance and stored in the refrigerator until ready to serve.

What is the purpose of the lemon juice in the filling?

Lemon juice adds a subtle tanginess that balances the richness of the cream cheese and enhances the overall flavor.

Can I use natural food coloring?

Natural food colorings can be used, but they may result in less vibrant colors compared to gel food coloring.

How should I slice the cheesecake for clean cuts?

Use a sharp knife dipped in hot water and wiped dry between each cut to achieve clean slices.

Can I add fresh fruit to the batter?

Adding fresh fruit to the batter is not recommended as it may affect the texture and baking consistency. Instead, use fruit as a topping.

What is the best way to store leftovers?

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.

Conclusion

This Red, White, and Blue Cheesecake is a delightful dessert that combines classic flavors with a festive presentation. Its rich, creamy filling and vibrant swirls make it a perfect centerpiece for patriotic celebrations. With proper preparation and attention to detail, this cheesecake is sure to impress your guests and become a holiday favorite.

Sources

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