While they probably didn’t do it on purpose, they happened to pick some flag colors that look beautiful when layered in a rich, smooth cheesecake!
I really love making cheesecakes because they’re a show-stopping dessert, and once you get the hang of it you can color them any which way. For July 4th
, I thought a Red White and Blue Cheesecake
just made sense.
Obviously, the tricky part of this cake is the layers, but let’s not get ahead of ourselves. Crust first!
I used my standard graham cracker crust recipe for this. It’s my standard because it’s easy and always comes out great. Just stir together the crust ingredients in a small bowl.
Then pack the crust into a 9-inch springform pan and use a measuring cup to make sure it’s evenly packed around the edges. Bake the crust at 350 degrees F for 10 minutes to make sure it’s set.
Meanwhile, make the cheesecake filling. This filling is super-smooth and velvety. If you make it, people will ask for the recipe. Guaranteed.
Luckily, it’s pretty easy to make. Just beat together the cream cheese and sugar until it’s light and fluffy in a stand mixer or with a hand mixer. Then add in the eggs one at a time. Then you can add in all the other ingredients and mix until the mixture is creamy and smooth.
When it comes to coloring the layers, divide the filling into three even amounts and add an entire container of gel food coloring to the blue and red bowls. It’s important to use the gel food coloring for this. If you use the liquid food coloring it will actually change the consistency of the filling and it probably won’t layer correctly.
Stir the gel colorings in well and you should have some really bright colors.
Of course, you could layer these in any order, but I like to start with blue on the bottom and work up to red. If you agree, pour the blue layer into the crust and spread it evenly over the crust.
When it comes to layering the top two layers, just work slowly. If you dump the layer on, then it will sink into the lower layer and you’ll end up with really uneven layers. Spoon on the layer slowly and carefully and distribute it over the entire pan. Then you can use a spatula or knife to spread it out.
When you’re ready to bake the cake, I recommend wrapping the pan in foil just to give it a little extra water protection. Add the pan to a larger baking pan and fill the pan up with boiling water so the water comes up about two inches on the springform pan.
Bake the cake at 325 degrees F until the center is just set, about 80-90 minutes.
Once the cake is baked, turn off your oven, crack the door a bit, and let the cake cool slowly in the oven for an hour. This will help prevent the cake from cracking.
Then transfer the cake to the fridge and chill completely for at least 3-4 hours.
Then slice it up and serve!
If you are worried about clean slices, heat your knife up under very hot water. Then wipe off the water and the hot knife will slice cleanly through the cheesecake.
Cheesecakes are good, but colorful patriotic cheesecakes are even better!