Sunday, July 10, 2016

Red, white, blue NY cheesecake. 3-flavored cheesecake

I got suddenly asked by an out of town-er to make her a patriotic cheesecake. She saw my hash-tagged food photos on Facebook and messaged me if I can make her this specific request.
Actually I made 2 but the other one was for us and it was only a 6" cheesecake.

Below was a 9".

Truth be told: if you just want a plain cheesecake (I think because of the sour cream.)-this itself is so good, you don't even have to bother with the red and blue work unless you're celebrating a patriotic American holiday.

No wait! Isn't it there's like 29 other countries with red, white and blue colors flag?

Well-there you go! Mix and match and celebrate other colors too!

Note: the extracts and cayenne pepper are optional; you can use just vanilla to flavor your cheesecake. That means your red and blue cheesecake batter are also vanilla-flavored.

 My only photo, before delivery.


Ingredients:

Serves: 12

1 1/3 cups sugar, divided
2 cups graham cracker crumbs
1/2 cup butter, melted
3 packages (8 ounces each) cream cheese, softened
2 teaspoons vanilla extract
4 eggs
1 cup sour cream
1/2 t blueberry extract
1/2 t cherry, strawberry or raspberry extract
pinch of cayenne pepper
1/4 t clear mint extract
organic red food color
organic blue food color


Procedure: 

Note: you might NOT want too much air in your batter by beating too long and fast; lightly stir (well) in extracts. This ensures your cheesecake will rise but not fall and crack when baking.
  • Preheat oven to 350°F (or to 325°F if using a dark nonstick springform pan). Mix crumbs, 1/3 cup sugar and butter in small bowl. Press evenly into bottom of 9-inch springform pan. Refrigerate to set. 
  • Beat cream cheese and remaining 1 cup sugar in large bowl with electric mixer on high speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in sour cream. 
  • measure 3/4 cups of the cream cheese batter, set aside
  • measure another 3/4 cup cream cheese batter; set aside
  •  drop food color on each cheesecake batter, respectively until the desired red and blue is attained. Lightly stir without putting much air into the batter but making sure color is well incorporated. 
  • Stir in well but lightly the extracts: blueberry and mint in the blue batter; raspberry in the red.
  • Stir in well but lightly the cayenne pepper in the red batter
  • Lightly stir in well the vanilla extract in the plain cheesecake (white) batter
To assemble.

Note:
  •  Set aside 3 clean tablespoons; a toothpick or barbecue stick. T for tablespoon.
  •  REFRAIN from spreading the batters.
Place the cooled graham cracker crust in front of you and also the cheesecake batters.

Using a tablespoon, drop 3 scoops of white batter in the center of the crust; do not spread.

Next, drop a T of the blue batter on top of the white. Drop again 3 T of white batter on top of the blue. Finally drop 1 T of red batter on top of the white; repeat the process until all batters had been used.

Using a wooden spoon or handle of your spatula, tap around the rims of the spring form until the batter has spread towards the edge. Otherwise, lift and lightly drop the spring form twice to spread the batter without touching it.

With just the TIP of a barbecue stick or toothpick, run it once time from top to bottom of the batter making sure it only touches the top of the batter. Repeat the process until you made lines on the whole surface.

Bake 1 hour or until center is almost set. Turn off oven. Leave cheesecake in oven 1 hour. Remove from oven. Cool completely in pan on wire rack.


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