I made this red white and blue cheesecake for the 4th of July. Feel free to top with your favorite fruits and decorate with your favorite jam to suit your tastes!
Over the 4th of July holiday, my family and I flew to the Midwest to visit my in-laws. We spent a full week with them and had a fun time. Before we embarked on our trip, I had asked my mother-in-law what she wanted me to make while I was in town. She told me that she always enjoys my cheesecakes. My husband immediately suggested my white chocolate cheesecake, but I wanted to make something different.
Rather than attempt a brand new recipe, I altered my white chocolate cheesecake so that it would be red, white and blue for the holiday. I added a red swirl in the center and on the top of the cheesecake and topped it with whipped cream and fresh fruit. My mother-in-law bought strawberries and blueberries for us to decorate the top.
I’m pleased to share that this cheesecake was demolished in about 2 days. The 6 of us each had a tiny slice the first day and pretty much finished it up in the day or so. My mother-in-law kept about 1 or 2 slices that remained. I offered to make another one for her, but she politely declined.
This cheesecake was incredible. We already enjoy my white chocolate cheesecake, so adding more ingredients made it even better. Feel free to use your favorite fruit jam in the filling and decorate it with your favorite fruits.
Red white and blue cheesecake
Ingredients
Crust
- 1 stick (8 Tablespoons) unsalted butter melted
- 16 ounces Oreo cookies crushed
Filling
- 32 ounces (4 packages) cream cheese softened
- 1/4 cup granulated sugar
- 1/4 cup heavy cream
- 4 eggs
- 16 ounces white chocolate chopped
- 1 stick (8 Tablespoons) unsalted butter melted
- 2 ounces sour cream optional
- 3-4 Tablespoons fruit jam melted and cooled (I used raspberry)
- fresh fruit such as raspberries, strawberries, blueberries
- whipped cream for decorating, optional
Instructions
Make the crust
- Preheat your oven to 270 degrees F. Line the bottom (outside) of a 9" or 10" springform pan with foil to prevent the butter from the crust from leaking. Crush the Oreo cookies and combine with butter. Spread half of the Oreo mixture on the bottom of the pan and the other half up the sides of the pan.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, mix the cream cheese with the sugar on medium speed until light and fluffy, about 2-3 minutes. Then slowly add the cream and eggs. Turn off the mixer.
- In double boiler, melt the white chocolate over low heat. Chocolate will become lumpy when too hot, so be careful!
- Add the melted butter and white chocolate to cream cheese mixture and mix on low to medium speed until smooth. Pour half of it into springform pan.
- Add spoonfuls of the melted and cooled jam onto the filling. Swirl with a sharp knife or toothpick. Add the remaining filling on top and dollop with more jam. Swirl with a sharp knife or toothpick.
- Bake in your preheated oven at 270 degrees for 90 minutes. Then turn off the oven, open the door slightly and leave the cheesecake in the oven for 30 additional minutes.
- Remove the cheesecake from the oven, allow to come to room temperature and refrigerate until completely chilled, about 4-6 hours or overnight. If desired, top with whipped cream and fruit if desired.