red white and blue patriotic cheesecake

Red, White & Blue Patriotic Cheesecake

Here is a cheesecake that is perfect for your 4th of July celebrations! Adorned with berries this velvety patriotic cheesecake will have guests reaching for more. I arrange the berries to look like a flag just for the holiday occasion. If you’re making the cheesecake for a regular party then arrange the berries in any geometric pattern.

When I think of cheesecake I don’t want just any store bought cheesecake. My mind always drifts to that “Friends” episode, The One with All the Cheesecakes, where the cheesecake is so good that Rachel and Chandler eat it off the floor. Well I’m in search of the proverbial “floor cheesecake” as I want a cheesecake recipe so good I will resort to eating it off the floor just to enjoy the last crumbs.

I think I have accomplished just that in this recipe. This rich cheesecake has a crisp graham cracker crust and a silky, not crumbly, cream cheese filling. It’s light but dense all at the same time. Goldilocks would have approved. It’s sweet but not overly sweet which is perfectly offset by the blueberries and raspberries that accompany it.



For the crust:

2 cups crumbs graham cracker crumbs

¾ cup ground walnuts

½ cup unsalted butter, melted

Vegetable spray, as needed


For the filling:

4 eggs, whites and yolks separated

¼ cup honey

½ cup granulated sugar

2 tablespoons freshly squeezed lemon juice

½ cup all-purpose flour

2 pounds cream cheese

½ cup sour cream


For topping:

2 cups heavy whipping cream

2 tablespoon granulated sugar 





For the crust:

Heat oven to 350ºF. Grease a 9” x 13” rectangle spring-form pan with vegetable spray or line a 9” x 13” rectangle pan with parchment paper. 

In a large mixing bowl stir together the graham cracker crumbs and walnuts until combined. Add the butter stir until the mixture becomes crumbly and wet. Press the graham cracker mixture into the bottom of the greased pan.

Bake until the crust is golden brown, about 15 minutes. Let cool to the touch.


For the filling:

In the bowl of a stand mixer beat the egg whites until stiff. In a blender, blend the egg yolks, honey, sugar, lemon juice, flour and cream cheese until thoroughly combined. Fold the batter into the egg whites using a spatula then fold in the sour cream.

Pour the mixture into the cake pan and bake until the mixture is set, about 40 minutes. Refrigerate in the cake pan for 6 hours or until completely chilled.


For topping:

Add the cream and sugar to a stand mixer and whip until stiff peaks form. Spread evenly over the cheesecake. Fill a piping bag fitted fitted with a medium star tip with the whipped cream. Arrange berries on top to look like a flag, alternating raspberries and whipped cream to form stripes. 


Serves 12. 



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