RED, WHITE AND BLUE CHEESECAKE RECIPE
Great
cheesecake recipe. The marbled effect in this Americana-inspired dessert is easier
to achieve than it looks, all it takes is alternating scoops of colored
cheesecake batter, and then a simple wooden skewer does the rest.
Total
Time : 11 hr 45 min (includes cooling
and chilling time)
Active
Time : 35 min
Servings :12
INGREDIENTS
CRUST
·
2
cups graham cracker crumbs (from about 18 whole crackers)
·
1
stick (8 tablespoons) unsalted butter, melted
·
2
tablespoons sugar
·
Pinch
fine salt
FILLING
·
Three
11.5-ounce containers whipped cream cheese
·
1
1/4 cups sugar
·
One
16-ounce container sour cream, at room temperature
·
1
cup heavy cream
·
4
large eggs, at room temperature
·
1
teaspoon vanilla extract
·
Juice
of 1/2 lemon
·
1
teaspoon red gel food coloring (or to desired color)
·
1/2
teaspoon blue gel food coloring (or to desired color)
Special equipment: a 10-inch springform pan and a
wooden skewer
INSTRUCTIONS
1.
Position
a rack in the middle of the oven and preheat to 325 degrees F.
2.
For
the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a
medium bowl. Press into the bottom of a 10-inch springform pan. Bake until
golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of
pan up with a large piece of foil and put in a large roasting pan.
3.
For
the filling: Beat together the cream cheese and sugar, in a large bowl, with an
electric mixer on medium speed for 1 minute. Add the sour cream, and beat until
just combined. Add the heavy cream and beat until just combined. Mix in the
eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until
just combined. (Take care not to overmix, or the cheesecake will turn into a
soufflé!).
4.
Ladle
out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with
red food coloring and 1 with blue food coloring. Leave the remaining batter
white.
5.
Use
an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the
crust, alternating between the different colors until all the batter is gone.
Use a long wooden skewer and drag it through the batter, making sure the skewer
reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a
tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot
water to come about halfway up the side of the springform pan.
6.
Bake
until the outside of the cake is set, but the center is still slightly loose,
about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven
for another hour. Remove the cheesecake from the roasting pan to a cooling
rack. Run a knife around the edge and cool to room temperature. Cover and
refrigerate at least 8 hours.
7.
Unmold
the cheesecake and transfer to a serving plate or cake stand.
Recipe
from foodnetwork.com
Delicious Food Recipes
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