Jul 2, 2017

Red, White & Blue Patriotic Cheesecake

Prep Time: 10 mins
Cook Time: 40 mins
This rich cheesecake has a crisp graham cracker crust and a silky, not crumbly, cream cheese filling.

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Here is a cheesecake that is perfect for your 4th of July celebrations! Adorned with berries this velvety patriotic cheesecake will have guests reaching for more. I arrange the berries to look like a flag just for the holiday occasion. If you’re making the cheesecake for a regular party then arrange the berries in any geometric pattern using any combination of mixed berries.

Red, White & Blue Patriotic Cheesecake

red, white and blue patriotic cheesecake

More About This Cheesecake Recipe

When I think of cheesecake I don’t want just any store bought cheesecake. My mind always drifts to that “Friends” episode, The One with All the Cheesecakes, where the cheesecake is so good that Rachel and Chandler eat it off the floor. Well I’m in search of the proverbial “floor cheesecake” as I want a cheesecake recipe so good I will resort to eating it off the floor just to enjoy the last crumbs.

I think I have accomplished just that in this recipe. This rich cheesecake has a crisp graham cracker crust and a silky, not crumbly, cream cheese filling. It’s light but dense all at the same time. Goldilocks would have approved. It’s sweet but not overly sweet which is perfectly offset by the blueberries and raspberries that accompany it.

Key Ingredients in This Recipes

  • Graham crackers – Graham crackers crumbs are mixed with ground walnuts (grind them in a food processor) and melted butter to create the crumbly, flavorful crust to this pie.
  • Cream cheese – The base of this cheesecake is cream cheese, be sure to use the regular kind rather than low-fat. Don’t skimp.
  • Sour cream – Sour cream adds a tangy flavor to this cheesecake as well as a light texture.  
side view red white and blue cheesecake

How to Make Patriotic Cheesecake

For the crust:

  1. Prepare pan. Heat oven to 350ºF. Grease a 9” x 13” rectangle spring-form pan with vegetable spray or line a 9” x 13” rectangle pan with parchment paper.
  2. Mix the crust. In a large mixing bowl stir together the graham cracker crumbs and walnuts until combined. Add the butter stir until the mixture becomes crumbly and wet. Press the graham cracker mixture into the bottom of the greased pan.
  3. Bake the crust. Bake until the crust is golden brown, about 15 minutes. Let cool to the touch.

For the filling:

  1. Make the batter. In the bowl of a stand mixer beat the egg whites until stiff. In a blender, blend the egg yolks, honey, sugar, lemon juice, flour and cream cheese until thoroughly combined.
  2. Fold in the eggs. Fold the batter into the egg whites using a spatula then fold in the sour cream.
  3. Bake. Pour the mixture into the cake pan and bake until the mixture is set, about 40 minutes. Refrigerate in the cake pan for 6 hours or until completely chilled.

For topping:

  1. Make the whipped cream. Add the cream and sugar to a stand mixer and whip until stiff peaks form. Spread evenly over the cheesecake.
  2. Decorate the cake. Fill a piping bag fitted fitted with a medium star tip with the whipped cream.
  3. Add berries and serve. Arrange berries on top to look like a flag, alternating raspberries and whipped cream to form stripes.
red white and blue patriotic cheesecake

Other Recipes to Try

If you enjoy this recipe, I recommend checking out some of these:

Red, White & Blue Patriotic Cheesecake

Print Pin
Prep Time 10 mins
Cook Time 40 mins
Serves 12

Ingredients:

For the crust:

  • 2 cups crumbs graham cracker crumbs
  • ¾ cup ground walnuts
  • ½ cup unsalted butter, melted
  • Vegetable spray, as needed

For the filling:

  • 4 eggs, whites and yolks separated
  • ¼ cup honey
  • ½ cup granulated sugar
  • 2 tablespoons freshly squeezed lemon juice
  • ½ cup all-purpose flour
  • 2 pounds cream cheese
  • ½ cup sour cream

For topping:

  • 2 cups heavy whipping cream
  • 2 tablespoon granulated sugar
  • Blueberries, as needed
  • Raspberries, as needed

Instructions:

For the crust:

  • Heat oven to 350ºF. Grease a 9” x 13” rectangle spring-form pan with vegetable spray or line a 9” x 13” rectangle pan with parchment paper.
  • In a large mixing bowl stir together the graham cracker crumbs and walnuts until combined. Add the butter stir until the mixture becomes crumbly and wet. Press the graham cracker mixture into the bottom of the greased pan.
  • Bake until the crust is golden brown, about 15 minutes. Let cool to the touch.

For the filling:

  • In the bowl of a stand mixer beat the egg whites until stiff. In a blender, blend the egg yolks, honey, sugar, lemon juice, flour and cream cheese until thoroughly combined.
  • Fold the batter into the egg whites using a spatula then fold in the sour cream.
  • Pour the mixture into the cake pan and bake until the mixture is set, about 40 minutes. Refrigerate in the cake pan for 6 hours or until completely chilled.

For topping:

  • Add the cream and sugar to a stand mixer and whip until stiff peaks form. Spread evenly over the cheesecake.
  • Fill a piping bag fitted fitted with a medium star tip with the whipped cream.
  • Arrange berries on top to look like a flag, alternating raspberries and whipped cream to form stripes.

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