While drops of food coloring will enhance the layers of this patriotic July 4th cheesecake, its stripes are tinted naturally with seasonal flavors: red raspberry, white vanilla bean and blue blueberry. The fresh blueberry topping is held together with just enough gelatin to give it a gorgeous, glossy look and to make it easy to cut. In order to achieve the clean layers you'll need to have some time to let each one set, so plan in advance. It is super easy and completely worth the extra time to present such a fun dessert at your holiday party.
Recipe courtesy of Zoe Francois
Save Recipe Print
Total:
9 hr 25 min
Active:
1 hr
Yield:
16 servings
Level:
Intermediate

Ingredients

Cheesecake Crust: 
Cheesecake:
Blueberry Glaze:

Directions

To Make the Crust:

Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment.

In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust.

To Make the Cheesecake Batter:

Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl.

Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well.

Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator.

Turn the oven temperature to 300 degrees F.

Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle.

When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours.

Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping.

In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool.

Once the glaze has come to room temperature, it will thicken, but still be pourable.

Place the blueberries on top of the cake.

Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do).

Use a hot blade to cut the cake to keep the stripes distinct, and enjoy!

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Roasted Beet Salad with Chickpeas and Red Onion

Recipe courtesy of Guy Fieri

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Black and White Angel Food Cake

Recipe courtesy of Ina Garten

Flat Iron Steak with Red Wine Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Red Pepper Sauce (with Gnocchi)

Recipe courtesy of Georgia Downard

Arugula Salad with Pickled Red Onions and Champagne Vinaigrette

Recipe courtesy of Valerie Bertinelli

Baked Creamed Corn With Red Bell Peppers and Jalapenos

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.