* Exported from MasterCook *

Red, White And Blue Cheesecake

Recipe By : Gourmet Magazine, Jul 1993
Serving Size : 1 Preparation Time :0:00
Categories : Desserts Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 1/2 c Chocolate wafers (28) --
- ground into fine crumbs
1/2 c Unsalted butter -- melted
Filling:
32 oz Cream cheese (4 pkg)
1 1/2 c Sugar
2 tb Flour
5 lg Eggs
1/2 c Sour cream
1 ts Orange zest -- freshly grated
1 ts Lemon zest -- freshly grated
1/2 ts Salt
1 1/2 ts Vanilla
Garnish:
1 1/2 c Raspberries (approximate)
1 1/2 c Blueberries (approximate)

Crust:

In a bowl stir together the cookie crumbs and the butter until the
mixture is combined well, and pat the mixture onto the bottom and
1/2" up the side of a 9-1/2" springform pan. Chill the crust for
30 minutes.

Filling:

Preheat the oven to 325?F. In a bowl with an electric mixer beat
cream cheese until it is light and fluffy. Add the sugar gradually,
beating, and beat until the mixture is combined well. Beat in the
flour, add the eggs, 1 at a time and beating after each addition,
and beat in the sour cream, the zests, salt and vanilla, beating
the filling until it is combined well.

Pour the filling into the crust and bake the cheesecake in a foil
lined shallow baking pan in the middle of the oven for 1 hour and
10 minutes. The cake will not be completely set; it will set as it
cools. Turn the oven off and let the cake stand in the oven with
the oven door propped open about 6" until it is cooled completely.
Chill the cheesecake, covered, overnight.

Remove the sides of the pan. Arrange the raspberries in a star
shape on the top of the cake, and arrange the blueberries around
them to cover the rest of the cake.


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