Faye Patterson Recipe

Fourth Of July Cheesecake

By Faye Patterson fudgie


I make this EVERY year on the Fourth of July. My family looks forward to it and the little ones love to help decorate the top. It's one of my favorite traditions. I hope you like it!


Recipe Rating:
 9 Ratings
Serves:
16
Cooking Method:
No-Cook or Other

Blue Ribbon Recipe

Notes from the Test Kitchen:
What a classic! Faye's cheesecake is both delicious AND fun. This would look great on any table... picnic or otherwise.

TIP: I prefer a fairly solid crust, so I chose to bake the crust for 10 minutes at 350. Turned out great.

Ingredients

3 c
vanilla wafers
4 Tbsp
butter, melted
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3 Tbsp
sugar substitute
1 pkg
unflavored gelatin (1 envelope)
1 c
milk
16 oz
cream cheese, softened
2 Tbsp
lemon juice
1 Tbsp
grated lemon rind
2 tsp
vanilla extract
1/3 c
sugar
1 pt
blueberries
2 pt
raspberries
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About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy


  • Comments

  • 1-5 of 32
  • user
    Sammie Cockrell sammieac - Jun 24, 2010
    I have a question. The recipe calls for sugar substitute but the directions do not mention it. Do you use it in the crust or the filling? Could you use it in both and leave out the sugar? My dad is diabetic and I try to use as little sugar as possible.
  • user
    Diane Bono JBUC - Jun 29, 2010
    Could this recipe be made a day or 2 ahead and put the fruit on top before serving? Also, do u think I could use less sugar in the crust since the vanilla wafers have their own sugar? (i don't like things too sweet). thanks! Di
  • user
    Faye Patterson fudgie - Jul 8, 2010
    Hi Sammie, sorry for the confusion. I sometimes use sugar and sometimes use a substitute depending on what I have on hand and who I'm cooking for. I'll adjust the ingredients to be more clear! Hope you like it.
  • user
    Faye Patterson fudgie - Jul 8, 2010
    And yes, this is a good make-ahead recipe... minus the fruit decoration. I've also made this without using sugar in the crust and it was still very good... so feel free to get creative and adjust the sweetness to your taste.
  • user
    Kitchen Crew JustaPinch - Mar 29, 2011
    I tried this recipe and say it's Family Tested & Approved!