Prep 20 mins Bake 40 mins Cool 4:00 Eat 5:00
Want to be a star at the summer potluck? Bring this 4th of July Cheesecake. Once the cheesecake is made, it is simple to decorate with a little red white and blue to celebrate our nation’s Independence Day.
I started with my tried and true McCall’s Superb Dessert Cookbook. Make a graham cracker crust. Press it into the bottom and sides of a springform pan. Pour in the filling and bake. Knowing how long to bake your cheesecake can be tricky. The cheesecake is done when the middle is set but jiggles. You want it to remain moist, but set. You don’t want to see cracks in the top of the pie. Remove the cheesecake from the oven , let it cool a little on a cooling rack and then place it in the refrigerator for at least 4 hours.
Rinse off the fruit and dry on paper towels. Make sure the fruit is dry before placing it on the cheesecake. Take it out of the refrigerator to decorate while it is cooling. The sour cream becomes the glue for holding your raspberries and blueberries in place.
Decorate the 4th of July Cheesecake first by placing raspberries close together on the outside rim of the pie. Divide the pie visually into five equal sections by placing a large blueberry at five evenly spaced points on the next row around the pie. Complete the second row of each section by filling in with raspberries using two less raspberries than the first row. On the third row, use two less raspberries in each section. On the fourth row, use one raspberry in each section. You will have created a star design where the raspberries are missing.
Now carefully pour blueberries into the white space piling them close together and on top of each other, so that the white space disappears. Applaud yourself for the beautiful design you created. Refrigerate until ready to serve. Place on a cake plate. Run a knife around the edge of the pie to loosen it from the pan.
Unlatch the side of the springform pan and remove it displaying the beautiful cheesecake on the platter. Wait for the oohs and ahhs, slice it into 12 servings and devour it.
McCall’s Best Cheesecake for 4th of July Cheesecake
This cheesecake recipe is from one of my favorite books, McCall’s Superb Dessert Cookbook. I snatched it off the shelf when I was working there years ago and it has become my dessert reference book. Tested, tried and true old-fashioned recipes. Use a springform pan for a traditional cheesecake presentation. If you don’t have one, you could use a pie plate. When you take it out of the oven, it may still be jiggly in the center, but it will set once refrigerated. Do not be tempted to bake longer or it will get dry and lose its creaminess.
3/4 cup graham cracker crumbs (from 10 graham crackers)
1 Tablespoon sugar
1 Tablespoon melted butter
3 8 oz. pkgs cream cheese, at room temperature
4 large eggs
1 teaspoon vanilla
1 cup sugar
16 ounce container sour cream
1 Tablespoon sugar
1 teaspoon vanilla
1. Preheat oven to 375°.
2. Make Crust: Process graham crackers in a food processor or roll them between two sheets of wax paper to make crumbs. In medium bowl, combine crumbs, sugar and butter, mixing well.
3. Spread crumbs evenly over bottom of a 9-inch springform pan, pressing lightly with fingertips. Refrigerate while you prepare filling.
4. Making Filling: In large bowl of electric mixer, at medium speed, beat cream cheese until light. Add eggs, vanilla and sugar; continue beating until creamy and light. Pour into crust and bake 35 minutes.
5. While cheesecake is baking, make topping. In medium bowl, with wooden spoon, beat together sour cream, sugar and vanilla.
6. Remove cheesecake from oven. Spread topping evenly over surface, bake 5 minutes.
7. Cool in pan, on wire rack. Then refrigerate 4 hours or overnight.
8. To serve, run knife around edge of springform pan and remove side. Place cheesecake on cake platter. Cut cheesecake into wedges.
Servings: 12 412 calories per serving
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Inactive Time: 5 hours
Total Time: 6 hours
Oven Temperature: 375°F