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Recipes Fresh From The Farm

Red, White & Blue Cheesecake

E. Marie - via "Taste of Home"

Serves 16

Checking out the web this morning, I found this Red, White & Blue Cheesecake recipe in my in-box ... it comes from "Taste of Home". What a perfect dessert for July 4th. Who doesn't like cheesecake and berries?

CRUST:

  • 1 1/2 C. flour
  • 1/3 C. sugar
  • 1 t. grated lemon peel
  • 3/4 C. cold butter, cubed
  • 2 egg yolks
  • 1/2 t. vanilla extract
    FILLING:
  • 5 eight ounce packages cream cheese, room temp
  • 1 C. sugar
  • 1/4 C half & half
  • 3 T. flour
  • 1/2 t. grated lemon peel
  • 1/4 t. salt
  • 1/4 t. vanilla extract
  • 2 eggs, + 1 egg yolk, lightly beaten
  • 1 C. crushed strawberries
  • 1 C. crushed blueberries
  • fresh mixed berries – optional topping

In large bowl, combine flour, sugar & lemon peel. Cut in butter till crumbly. Whisk egg yolks and vanilla; add to flour mixture, tossing with fork till dough forms a ball.

Press into bottom and 3” up sides of a greased 9” springform pan. Place on baking sheet. Bake at 400 degrees for 12-15 minutes, till golden brown. Cool on wire rack.

In large bowl, beat cream cheese and sugar until smooth. Beat in half & half, flour, lemon peel, salt and vanilla. Add eggs & yolk; beat on low speed till combined.

Divide batter in half. Fold crushed berries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.

Bake at 400 degrees for 10 minutes. Reduce heat to 300 degrees and bake 60-70 minutes longer or until center is almost set. Cool on wire rack for 10 minutes. Carefully run a knife around edge of ban to loosen; cool 1 hour longer. Fridge overnight. Remove sides of pan.

Garnish with fresh whole mixed berries, if desired. Serves 16.