Red, White, And Blue Cheesecake With Chocolate Cookie Crust Recipe
Servings: 1
Ingredients
- 28 x Chocolate wafers, grnd fine in a blender or possibly food processor (about 1 1/2 c. crumbs)
- 1 stk unsalted butter, melted (1/2 c.)
- Â Â Four, (8-ounces) pkgs. cream cheese, softened
- 1Â 1/2 c. Sugar
- 2 Tbsp. All-purpose flour
- 5 lrg Large eggs
- 1/2 c. Lowfat sour cream
- 1 tsp Freshly grated orange zest
- 1 tsp Freshly grated lemon zest
- 1/2 tsp Salt
- 1Â 1/2 tsp Vanilla
- 1Â 1/2 c. Raspberries, about
- 1Â 1/2 c. Blueberries, about
Directions
- Make the crust:In a bowl stir together the cookie crumbs and the butter till the mix is combined well and pat the mix onto the bottom and 1/2 inch up the side of a 9 1/2-inch springform pan. Refrigeratethe crust for 30 min.
- Make the filling:Preheat the oven to 325F. In a bowl with an electric mixer beat the cream cheese till it is light and fluffy, add in the sugar gradually, beating, and beat the mix till it is combined well. Beat in the flour, add in the Large eggs, 1 at a time, beating well after each addition, and beat in the lowfat sour cream, the zests, the salt, and the vanilla, beating the filling till 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 min.
- (The cheesecake won't be completely set; it will set as it cools.) Turn the oven off and let the cheesecake stand in the oven with the oven door propped open about 6 inches till it is cooled completely and remove the side of the pan.
- Arrange the raspberries on top of the cheesecake in a star shape and arrange the blueberries around the star to cover the top of the cheesecake.
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