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Red, White & Blue Cheesecake

Red, White & Blue Cheesecake

Red, White & Blue Cheesecake

Congratulations to Shelly Maheu, who submtted this winning Cheesecake recipe and received a $50 cash prize, her recipe featured in the June 2012 issue and her own favorite recipe professionally photographed and wrapped up nicely in a recipe card she can keep forever.

This dish will feed approx. 8-10 people.

Kid Friendly Level:10

Desserts are always a kid pleaser! But the real question is: Will you actually share this delicious treat?

Spicy Level: 0


Prep Time Level:1

The prep time is considerable, because you have to let it completely cool before you can let it settle in the fridge overnight. Make this one a day in advance.

The Secret Ingredient:

The Eggs. That's right, eggs. When you incorporate them, make sure you add them ONE AT A TIME and mix all of the ingredients at a very slow speed. You don't want to incorporate a lot of air into the filling because air will cause it to crack.


  • 2 Cups Graham Cracker Crumbles
  • 6 Tablespoons Butter (Melted)
  • (3) 8oz. Packages Cream Cheese (Softened)
  • 3 Large Eggs (Room Temperature)
  • 2 Teaspoons Vanilla Extract
  • 1/2 Cup Seedless Strawberry Jam
  • 2 Teaspoons Fresh Lemon Juice
  • 6 Full Strawberries
  • 1/2 Cup Blueberries


Pre-Heat oven to 325 Degrees, grease a 9-inch spring form pan & line the bottom with waxed paper. Crust - Put the graham cracker crumbs in a medium bowl and add the butter. Mix with a fork or your hands until evenly moistened. Press the mixture over the bottom and up 1” of the sides of the pan. Refrigerate until use. Filling - In a large bowl, using an electric mixer, beat the cream cheese and sugar until smooth, scraping down the sides of the bowl when necessary. Beat in the sour cream until well blended. Add the eggs 1 at a time, beating well, on a slow speed, after each addition. Beat in the Vanilla Extract. Pour half of the batter into the pan. Put the jam and lemon juice in a small saucepan and warm over low heat, stirring often, until melted and smooth (about 4 minutes). Drizzle 1/4 of the jam mixture in stripes over the batter in the pan. Spoon the remaining batter over the jam, then drizzle with 1/8 cup of jam. Reserve the last of the jam mixture to drizzle over the cheesecake. Swirl the batter gently with a thin knife to marbleize it slightly. Bake the cheesecake until firm around the edges but still slightly wobbly in the center (70-80 minutes). Set the cake in the pan on a wire rack, run a knife along the inside edge to loosen the sides, and let it cool completely. Chill for about 4 hours. Top with remaining jam mixture, strawberries & blueberries

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