Red White and Blue Cheesecake with Chocolate Cookie Crust
Celebrate any patriotic occasion with this stunning Red White and Blue Cheesecake featuring a luscious chocolate cookie crust. This creamy, decadent dessert combines layers of smooth vanilla-flavored cheesecake with a decorative topping of fresh strawberries and blueberries, creating a vibrant trio of colors that's as eye-catching as it is delicious. The chocolate cookie crust adds a rich contrast to the tangy cream cheese filling, while a gentle water bath ensures a crack-free finish. Perfect for July 4th festivities or Memorial Day gatherings, this make-ahead cheesecake will steal the spotlight at your dessert table. Serve chilled and consider adding a swirl of whipped cream for an extra touch of indulgence.
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Recipe Information
Ingredients
- 2 cups chocolate cookie crumbs
- 5 tablespoons unsalted butter, melted
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup whipped cream (optional for garnish)
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom in aluminum foil to prevent leaks.
In a medium bowl, combine the chocolate cookie crumbs and melted butter until the texture resembles wet sand. Press this mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
Using a stand mixer or handheld mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2 minutes.
Add granulated sugar and continue to beat until fully incorporated and smooth, about 1 minute.
Mix in sour cream and vanilla extract until well combined.
Add eggs one at a time, mixing on low speed after each addition just until blended. Do not overmix.
Pour the cream cheese filling over the prepared crust and smooth the top with a spatula.
Place the springform pan into a large roasting pan. Add enough hot water to the roasting pan to come halfway up the sides of the springform pan, creating a water bath to prevent cracking.
Bake in the preheated oven for 60-70 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour to prevent cracks.
Remove the cheesecake from the oven and water bath. Run a knife around the edges to loosen it from the pan, and then cool to room temperature.
Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.
Before serving, top the cheesecake with an even layer of sliced strawberries on one-third of the cheesecake and blueberries on another third, leaving the center plain for the classic red, white, and blue look.
Optionally, add dollops of whipped cream around the edges for extra decoration.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
7724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 548.6 g | 703% | |
| Saturated Fat | 318.2 g | 1591% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1818 mg | 606% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 626.6 g | 228% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 470.8 g | ||
| Protein | 108.8 g | 218% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1597 mg | 123% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2220 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
