Ingredients for Red White And Blue Cheesecake With Chocolate Cookie Crust
- Chocolate Wafers
- Unsalted Butter
- 3 (8 ounce) packages cream cheese, softened
- 1 ¾ cups granulated sugar
- All Purpose Flour
- 4 large eggs
- 1 cup sour cream
- Orange Zest
- Lemon Zest
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- Fresh raspberries, for garnish
- Fresh blueberries, for garnish
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How to Make Red White And Blue Cheesecake With Chocolate Cookie Crust
- **Make the Crust:**
- Combine 1 ½ cups chocolate cookie crumbs and ¼ cup (½ stick) melted unsalted butter in a medium bowl. Mix until well combined.
- Press the mixture firmly into the bottom and 1 ½ inches up the sides of a 9 ½-inch springform pan.
- Refrigerate the crust for at least 30 minutes.
- **Make the Filling:**
- Preheat your oven to 325°F (160°C).
- In a large bowl, beat 3 (8 ounce) packages of cream cheese with an electric mixer until light and fluffy. Gradually add 1 ¾ cups granulated sugar, beating until well combined.
- Beat in ¼ cup all-purpose flour. Add 4 large eggs one at a time, mixing well after each addition.
- Stir in 1 cup sour cream, 1 teaspoon vanilla extract, the zest of 1 lemon and ½ teaspoon salt. Beat until smooth and creamy.
- Pour the filling into the prepared crust.
- Place the springform pan in a larger, foil-lined baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 1 hour and 10 minutes in the preheated oven.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar (about 6 inches) until completely cool. This prevents cracking.
- Once cool, remove the cheesecake from the oven and refrigerate for at least 4 hours, or preferably overnight.
- Before serving, carefully remove the sides of the springform pan.
- Arrange fresh raspberries in a star shape on top of the cheesecake, and surround with blueberries.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
207g
Fat
163g
Carbs
22g
