Red, White And Blue Cheesecake With Chocolate Cooki

Name: Red, White And Blue Cheesecake With Chocolate Cookie Crust.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the crust; 28 chocolate wafers, ground fine; 1/2 cup unsalted butter, melted; For the filling; 4 (8 ounce) packages cream cheese, softened; 1 1/2 cups sugar; 2 tablespoons all-purpose flour; 5 large eggs; 1/2 cup sour cream; 1 teaspoon orange zest, freshly grated; 1 teaspoon lemon zest, freshly grated; 1/2 teaspoon salt; 1 1/2 teaspoons vanilla; 1 1/2 cups raspberries; 1 1/2 cups blueberries

Servings: persons

For the crust
28 chocolate wafers, ground fine
1/2 cup unsalted butter, melted
For the filling
4 (8 ounce) packages cream cheese, softened
1 1/2 cups sugar
2 tablespoons all-purpose flour
5 large eggs
1/2 cup sour cream
1 teaspoon orange zest, freshly grated
1 teaspoon lemon zest, freshly grated
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 cups raspberries
1 1/2 cups blueberries

1
Make the crust:.
2
In a bowl stir together the cookie crumbs and the butter until the mixture is combined well and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2-inch spring form pan. Chill the crust for 30 minutes.
3
Make the filling:.
4
Preheat the oven to 325u00b0F In a bowl with an electric mixer beat the cream cheese until it is light and fluffy, add the sugar gradually, beating, and beat the mixture until it is combined well. Beat in the flour, add the eggs, 1 at a time, beating well after each addition, and beat in the sour cream, the zests, the salt, and the vanilla, beating the filling until it is combined well.
5
Pour the filling into the crust and bake the cheesecake in a foil-lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. (The cheesecake will not be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches until it is cooled completely and remove the side of the pan.
6
Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.

4960

kcal

Calories

292

Fat

516

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For the crust, 28 chocolate wafers, ground fine, 1/2 cup unsalted butter, melted, For the filling, and more.

Yes, Red, White And Blue Cheesecake With Chocolate Cookie Crust. falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Red, White And Blue Cheesecake With Chocolate Cookie Crust.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions