Red, white and blue cheesecake Recipe

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Red, white and blue cheesecake

Artist:	_	Yield:	1
Categories:	Cakes, Cheese & Eggs, Cheesecakes, Desserts, Fruits	Rating:	0
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Ingredients:

		CRUST
28		Chocolate wafers, ground
		Fine, about 1 ?cups crumb
1/2	cup	Unsalted butter, melted
		FILLING
4		8-oz packages cream cheese
1 1/2	cup	Sugar
2	tbsp	Flour
5	large	Eggs
1/2	cup	Sour cream
1	tsp	Freshly grated orange zest
1	tsp	Freshly grated lemon zest
1/2	tsp	Salt
1 1/2	tsp	Vanilla
		GARNISH
1 1/2	cup	Raspberries, approx
1 1/2	cup	Blueberries, approx

Procedures:

1	For the 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 ?inch up the side of a 9 ?inch springform pan.
2	Chill the crust for 30 minutes.
3	For the filling: preheat the oven to 325°F.
4	In a bowl with an electric mixer beat cream cheese until it is light and fluffy.
5	Add the sugar gradually, beating, and beat until the mixture is combined well.
6	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.
7	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.
8	The cake will not be completely set; it will set as it cools.
9	Turn the oven off and let the cake stand in the oven with the oven door propped open about 6 inches until it is cooled completely.
10	Chill the cheesecake, covered, overnight.
11	Remove the sides of the pan.
12	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.
13	Gourmet magazine july 1993