I have a few posts in the pipeline (after long absence!), and hadn’t planned to post today, but then I saw it was National Cheesecake Day, so had to share!

Fourth of July Cheesecake

Fourth of July Cheesecake

This was something I threw together for our 4th of July party – I had fresh blueberries, raspberry jam, and cream cheese left over from another project – so of course this came to mind!

Fourth of July Cheesecake

Adapted from ‘Raspberry-Almond Cheesecake’, in Cheesecake Madness, by John J. Segreto

Crust

1 3/4 cups graham cracker crumbs
1/2 cup finely chopped mixed nuts
1/4 cup granulated sugar
6 TB (3 oz) sweet butter, softened

Filling

1 1/2 pounds cream cheese, softened
3/4 cup granulated sugar
3 eggs
1/2 cup heavy cream
1/8 tsp salt
1 tsp almond extract

Topping

1 cup raspberry preserves (I used seedless)
2 cups fresh blueberries

Equipment: 9-inch springform pan

Crust:  Combine all ingredients and blend well with fingers, fork, or pastry blender.  Press or pat the mixture onto the bottom and sides of a well-buttered springform pan.  Chill in fridge or freezer for about 30 minutes.

Filling: In a large bowl, beat all ingredients until very smooth and creamy.  Pour into chilled pan.  The recipe recommends a water bath (waterproof the bottom of the springform pan and place it into a larger pan containing 1″ hot water), but I think this time I just used cake strips.  Bake in preheated 325F oven for 1.5 hours.  Transfer the cake to a wire rack and allow to cool for 2 hours.

Topping:  Spread preserves evenly over top of cake, then decorate with blueberries.  Carefully remove cake from pan and transfer to a serving dish.  Refrigerate for at least 2 hours before serving.

Slice of summery heaven

Slice of summery heaven

I’ve had this cookbook for years, and have found many winners in it (especially the cheesecake base in ‘Cranberry Cheesecake’, page 56.  Oh my gosh, is that a fantastically light and fluffy cheesecake).  I’ve been meaning to stretch out and try new recipes, so chose this one.

I’d have to say it’s more toward the New York end of things (dense and kind of … dense) than I prefer.  I like cheesecake light and creamy – almost airy.  Otherwise, who can eat a whole slice?  This was a little dense and had that almost chalky feel to it that NY style cheesecake gets.  So if that’s your thing, go for it!  Otherwise, use the cranberry cheesecake recipe :)

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