Red, White & Blue Cheesecake
By á-3286
Ingredients
- Crust
- 2 cups graham cracker crumbs
- 6 Tbsp butter, melted
- Filling
- 3 (8 oz) pkgs cream cheese, softened
- 1 cup sugar
- 1 cup sour cream
- 3 eggs
- 2 tsp vanilla extract
- 1/2 cup seedless raspberry jam
- 2 tsp fresh lemon juice
- Topping
- 1 pint fresh blueberries
Details
Servings 12
Preparation
Step 1
1. Heat oven to 325 F. Grease a 9 inch pan and line the bottom with waxed paper.
2. Put the graham cracker crumbs in a medium bowl. Add the butter and mix with a fork until evenly moistened. Press the mixture over the bottom and up 1 inch of sides of pan. Refrigerate until ready to use.
3. In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of bowl when necessary. Beat in sour cream until blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Pour half of batter into pan.
4. Put jam and lemon juice in a small saucepan and warm over low heat, stirring often, until melted and smooth (about 4 mins). Drizzle one fourth of jam mixture in stripes over batter in pan. Spoon remaining batter over jam, then drizzle with 1/8 cup of jam. Reserve last of jam mixture to drizzle over cheesecake.
5. Swirl batter gently with a thin knife to marbleize it slightly.
6. Bake cheesecake until firm around edges but still slightly wobbly in the center, 70 to 80 mins. Set the cake in pan on a wire rack, run a knife along inside edge to loosen the sides, and let it cool completely. Wrap cake in plastic and chill it for at least 4 hours.
7. Take cake out of refrigerator 30 mins before serving. Remove tha pan sides and place cake on a platter. Warm remaining jam mixture until liquid, then drizzle it over cheesecake. Serve with fresh blueberries.
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