Back Red, White, and Blue Cheesecake
July 25, 2024
Show off your patriotic spirit during the Olympics and try a slice of this red, white, and blue cheesecake! What better way to honor the United States during the Olympics than by cooking this classic American dessert from the Food Network!
![Red, White and Blue Cheesecake](/upload/geneva/wp-content/uploads/2024/07/Red-White-and-Blue-Cheesecake.png)
INGREDIENTS
Crust
- 2 cups graham cracker crumbs (from about 18 whole crackers)
- 1 stick (8 tablespoons) unsalted butter, melted
- 2 tablespoons sugar
- Pinch fine salt
Filling
- Three 11.5-ounce containers whipped cream cheese
- 1 1/4 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 1/2 lemon
- 1 teaspoon red gel food coloring (or to desired color)
- 1/2 teaspoon blue gel food coloring (or to desired color)
INSTRUCTIONS
- 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.