Red White and Blue Cheesecake
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Author: Marius Milner Status: published Published: Jul 17,2008 license cc-by-nc-sa tags: dessert, recipe, blue, red, edible, white, cheesecake, squaredcircle,
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Share on TwitterFor the crust:
8 graham crackers, finely crushed
6T melted butter
¼C sugar
For the filling:
1½lb cream cheese (at room temperature)
1C sugar
1t vanilla extract
3 eggs
1C blueberries
For the topping:
1/2C strawberry preserve
1/2C fresh strawberries
1T agar or gelatin (optional)
1C blueberries
1C whipping cream
1T sugar
1. Preheat oven to 350°F.
2. Line the bottom of a springform pan with parchment paper so that the corners of the paper are outside the pan, and the paper lines it on the inside.
3. Combine crust ingredients thoroughly, spread over the bottom of the pan. Press the crust down evenly with the base of a ramekin, or similar flat object.
4. Bake at 350°F until lightly browned, 10-15 minutes.
5. Remove pan from oven, turn oven down to 300°F.
6. Beat cream cheese until smooth.
7. Beat in sugar and vanilla.
8. Beat in eggs one at a time.
9. Fold in 1C blueberries.
10. Pour into pan, smooth over surface, and bake at 300°F for about 50 minutes (the cheesecake should barely jiggle when you tap the pan).
11. Allow to cool in the oven with the door open ¼" for 1 hour.
12. Refrigerate overnight.
The following day, make the topping:
13. Puree the strawberries and strawberry preserve together, then warm in a small pan over medium heat.
14. When it boils, take off the heat and add the agar or gelatin and stir until dissolved.
15. Spread over the whole surface of the cheesecake, and continue to chill.
16. 1 hour before serving, arrange the blueberries on the surface. You probably have some left over. Yum.
17. Whip the cream and 1T sugar together until stiff. Pipe as much as you need onto the top of the cheesecake. Pipe the rest into the mouths of small children (or childish adults). Handy piping tip: if you don't have a piping bag, use a ziploc bag with the corner cut off.
18. Allow to rest covered at room temperature for 1 hour before serving.
