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Red, White, and Blue Cheesecake Recipe

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4.2 from 23 reviews

  • Author: Ava
  • Total Time: 6 hours (including cooling and chilling time)
  • Yield: 10 servings

Description

This Red, White, and Blue Cheesecake is a visually stunning and delicious dessert perfect for patriotic celebrations or any special occasion. Featuring a buttery graham cracker crust and creamy tri-colored cheesecake layers made with cream cheese, sugar, and whipping cream, it is baked in a water bath for a smooth, velvety texture. The colors are achieved using food coloring to create distinct red, white, and blue layers, making this cheesecake as festive as it is tasty.

Ingredients

Crust

  • 300 grams graham crackers crumbs (approximately 2 ½ cups)
  • 1 stick unsalted butter (melted, about 113 grams)

Cheesecake Filling

  • 750 grams cream cheese at room temperature (3 bricks)
  • 200 grams white granulated sugar (approximately 1 cup)
  • 1 ½ tablespoons cornstarch
  • 1 cup whipping cream
  • 3 large eggs (room temperature)
  • Blue food coloring (quantity as desired)
  • Red food coloring (quantity as desired)

Garnish (optional)

  • Whipped cream
  • Sprinkles

Instructions

  1. Prepare the crust: Preheat the oven to 325°F (160°C). In a small mixing bowl, combine the graham cracker crumbs and melted unsalted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a springform pan to form an even layer. Bake the crust for 10 minutes, then remove and allow to cool.
  2. Lower oven temperature: Reduce the oven temperature to 300°F (150°C) to prepare for baking the cheesecake layers.
  3. Make the cheesecake batter: In a large bowl, beat the room temperature cream cheese and sugar with a hand mixer until smooth and creamy. Add the cornstarch and mix on low speed until fully incorporated and smooth.
  4. Add whipping cream: Pour in the whipping cream and continue mixing on low speed until the mixture is well combined and smooth.
  5. Incorporate eggs: Add the eggs one at a time, beating slowly after each addition until just incorporated. Use a spatula to scrape down the sides of the bowl and beat again until the batter is silky smooth.
  6. Divide and color batter: Divide the cheesecake batter evenly into three bowls. Stir blue food coloring into one bowl until your desired shade is achieved. Repeat with red food coloring in the second bowl. Leave the third bowl plain for the white layer.
  7. Prepare pan for water bath: Wrap the outside of the springform pan tightly with aluminum foil to prevent water leakage, as it will be placed in a water bath during baking.
  8. Layer the batter – Blue layer: Pour the blue cheesecake batter into the center of the crust layer and gently spread it outwards, leaving about one inch from the edges untouched.
  9. Layer the batter – White layer: Carefully pour the white cheesecake batter starting in the center of the blue layer and spread it similarly, allowing the blue layer to gently spread underneath with the batter’s weight.
  10. Layer the batter – Red layer: Repeat the process with the red cheesecake batter, pouring over the white layer in the center and spreading gently to create the tri-colored layers.
  11. Bake in water bath: Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 1 hour and 40 minutes.
  12. Cool gradually: After baking, turn off the oven and open the oven door slightly. Leave the cheesecake inside for an additional 30 minutes to cool slowly and avoid cracking.
  13. Chill to set: Remove the cheesecake from the oven and set it on a wire rack to cool for 2 hours at room temperature. Then, refrigerate for at least 2 hours or preferably overnight to fully set the cheesecake.
  14. Serve: Remove the cheesecake from the springform pan carefully. Garnish with whipped cream and sprinkles if desired before slicing and serving.

Notes

  • Using room temperature ingredients helps achieve a smooth batter free of lumps.
  • Wrapping the springform pan with foil is essential to prevent water from leaking into the cheesecake during the water bath baking method.
  • Allowing the cheesecake to cool gradually inside the oven reduces cracking on the surface.
  • Food coloring tends to darken slightly over time, so apply colors a little lighter than desired.
  • Chilling overnight enhances the cheesecake’s texture and flavor development.
  • If you don’t have a springform pan, be careful when removing the cheesecake; otherwise use a similar pan with removable sides.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/red-white-and-blue-cheesecake-recipe/