This creamy Fourth of July cheesecake is a perfect way to top off your july 4th backyard barbeque! Looks festive and tastes delicious – your family will love it!
1-1/2 cups all-purpose flour
1/3 cup sugar
1 tsp lemon zest, grated
3/4 cup cold butter, cut into cubes
2 large egg yolks
1/2 teaspoon vanilla extract
5 – 8oz packages cream cheese, softened
1 cup sugar
1/4 cup half and half cream
3 tbsp all-purpose flour
1/2 tsp grated lemon zest
1/4 tsp salt
1/4 tsp vanilla extract
2 large eggs, beaten lightly
1 large egg yolk
1 cup crushed strawberries
1 cup crushed blueberries
Fresh mixed berries for garnish, optional
Preheat oven to 400°. Grease 9 inch springform pan
Combine flour, sugar and lemon zest in a large bowl and cut in butter.
Whisk egg yolks and vanilla and add to flour mixture
Toss with a fork until dough forms a ball.
Press dough onto bottom and 3 in. up sides of springform pan and place pan on a baking sheet.
Bake 12-15 minutes until golden brown. Cool on a wire rack.
While the dough is baking, make the filling.
Beat cream cheese and sugar until smooth.
Beat in cream, flour, lemon zest, salt and vanilla.
Add eggs and yolk; beat on low speed until combined. Don’t overbeat.
Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet.
Bake at 400° for 10 minutes. Reduce heat to 300° and bake 60-70 minutes more or until center is almost set.
Cool on a wire rack 10 minutes.
Run a knife around edge of pan to loosen cheesecake an cool about 1 hour.
Remove sides of pan from the cheesecake.
Optional: Garnish top with fresh mixed berries
Serve and enjoy!
Photo source: Allie from unsplash