Red White and Blue 4th of July Cheesecake: Collaboration with CookingAndCrafting and Cookedbyjulie

Yummy red, white and blue cheesecake for your 4th of July celebration!
Leave the crust plain and this would still be a very good, no-bake cheesecake.

I recommend doubling the ingredients for a 9" springform pan, I found it a bit on the thin side. (double for white and red layer, only 1.5x for the crust)

Beth's red velvet cheesecake cupcakes:
   • Red Velvet Cheesecake Cupcakes - A 4t...  
Beth's Channel:
   / cookingandcrafting  

Julie's red, white and blue cake:
   • Red White & Blue Cake - Cookingandcra...  
Julie's channel:
   / cookedbyjulie  

My fourth of July playlist:    • Fourth of July Goodies  


Crust ingredients:
30 nilla wafers (or any plain cookie) crushed
3 tbsp blue sugar (or white sugar)
4 tbsp melted butter
blue food colouring

Filling:
8 oz cream cheese at room temperature
1/4 cup white granulated sugar
1/2 tsp vanilla
1 cup whipping cream (35%)

Topping:
1 tbsp gelatin powder
1/3 cup water
2 1/2 cups fresh or frozen raspberries
1/2 cup sugar
1 1/2 tsp fresh lemon juice
*****NOTE****** I forgot to mention the lemon juice in the video but I did add it.

Additional raspberries and whipped cream for garnishing.

Process the cookies until fine crumbs add the blue sugar, melted butter and few drops of blue food colour and stir or re-process until blended and the desired shade of blue.
Press the crumb mixture into the bottom of an 8" spring form pan.

Blend the cream cheese, sugar and vanilla extract together until creamy and smooth.
Beat the whipping cream in a separate bowl until thick and with stiff peaks.
Blend the whipped cream into the cream cheese mixture until well combined.
Spoon over the blue crust layer.

Topping:
Sprinkle gelatin over water in a small bowl and allow to sit while you prepare the rest of the recipe.
Place raspberries and sugar in a medium saucepan and heat over medium high heat until boiling.
Remove from the heat and strain in a sieve to remove seeds and pulp.
Stir in gelatin/water mixture and stir well.
Add lemon juice and stir mixture over an ice water bath until cool and slightly thickened.
Pour over cream cheese layer and refrigerate several hours or overnight until firm.

Found recipe here:
  / 272819689901656019  


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My name is Tammy and I live in Northeastern Ontario Canada. I am a married, full-time working mom of one teenaged son.

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   / cookingandcrafting