Red White Blue Swirl Cheesecake
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Red White Blue Swirl Cheesecake
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Red White and Blue Swirl Cheesecake is the perfect 4th of July Cheesecake recipe. It's fun and festive and will look great on your table.
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Ingredients
Crust
- 1-½ cup crushed graham crackers
- 4 tablespoons unsalted butter softened to room temperature
Cheesecake
- 4 brick (8 oz) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 5 large eggs
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- Red and blue food coloring
Instructions
- Get out and measure all of your ingredients.
- Preheat the oven to 350 degrees.
- Begin by preparing the graham cracker crust. In a medium mixing bowl, combine the graham cracker crumbs and butter.
- Mix until well combined.
- Press the crust into the bottom of a 9” spring form pan. Press down firmly using the bottom of a glass or glass measuring cup to create a flat, packed-tight surface.
- Place the crust in the oven and bake for 8-12 minutes. When baking time is complete, carefully remove from the oven and set to the side. Leave the oven on and set heat to 450 degrees.
- In a large mixing bowl, combine cream cheese and sugar.
- Beat by hand or using an electronic mixer until both ingredients are well combined.
- Beat in the eggs, one egg at a time, until each egg is completely incorporated into the mixture.
- After all eggs are combined into the mixture, mix in the sour cream and vanilla extract. Blend until well combined.
- In two smaller, separate bowls, pour out approximately ⅓ of the mixture into each bowl. Leave about ⅓ of the original mixture in the original bowl. You are going to need to add a few drops of food coloring to each of the small bowls.
- In one of the smaller bowls with about ⅓ of the cheesecake mixture, drop 6-8 drops of blue food coloring and mix until the color is completely mixed. Repeat for the other small bowl of cheesecake mixture with red food coloring.
- When dying the cheesecake mixture, begin with 6-8 drops of food coloring and mix completely. Add additional drops of food coloring for color desired.
- You will have three cheesecake bowls, with three colors. The original bowl with the original cheesecake mixture. The blue colored mixture and the red.
- Pour the original cheesecake mixture into the springform pan. Pour the red and blue mixtures on top of the original cheesecake mixture into smaller sections. See Photo.
- This is not an exact science. Just try and make yours look as close to that as possible.
- Using a large fork or butter knife, gently swirl the colors together by taking the utensil back and forth and then side to side. This will create the swirl pattern.
- Place cheesecake into a roasting pan with 1-2 inches of water in the bottom. Place the pan into the oven and bake the cheesecake for 60-65 minutes or until only the middle of the cheesecake is more wobbly.
- When cooking time is complete, carefully remove cheesecake from the oven and allow to cool inside the spring form pan. When the cheesecake has cooled completely, place in the refrigerator and allow to chill overnight.
- When cheesecake has completely cooled, remove from the refrigerator and open the spring form pan.
- Serve cheesecake
- With whipped topping and fresh berries for garnish, if desired. Enjoy every bite!
Nutrition Information
Show Details
Serving
1Serving
Calories
661kcal
(33%)
Carbohydrates
43g
(14%)
Protein
12g
(24%)
Fat
50g
(77%)
Saturated Fat
27g
(135%)
Trans Fat
1g
Cholesterol
246mg
(82%)
Sodium
521mg
(22%)
Potassium
237mg
(7%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Vitamin A
1891IU
(38%)
Vitamin C
1mg
(1%)
Calcium
150mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 661kcal | 33% |
| Carbohydrates | 43g | 14% |
| Protein | 12g | 24% |
| Fat | 50g | 77% |
| Saturated Fat | 27g | 135% |
| Trans Fat | 1g | 50% |
| Cholesterol | 246mg | 82% |
| Sodium | 521mg | 22% |
| Potassium | 237mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1891IU | 38% |
| Vitamin C | 1mg | 1% |
| Calcium | 150mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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