Fourth Of July Cheesecake

Name: Fourth Of July Cheesecake
Yield: 16
Cuisine: American
Ingredients: 3 c vanilla wafers crumbs; 4 Tbsp butter, melted; 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

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!

Blue Ribbon Recipe

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

TIP: We prefer a fairly solid crust, so we chose to bake the crust for 10 minutes at 350. Turned out great. The Test Kitchen

Rating:

★★★★★ 9 votes5

Comments:

32 Comments

Serves:

Method:

No-Cook or Other

Ingredients

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3 c

vanilla wafers crumbs
4 Tbsp

butter, melted
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

How to Make Fourth Of July Cheesecake

Step-by-Step

Mix vanilla wafer crumbs, butter and 3 tablespoons sugar (to taste) in medium bowl; pat evenly on bottom of jelly roll pan, 15 x 10 inches.
Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes. Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and remaining sugar. Pour mixture over crust; refrigerate until set, 3 to 4 hours.
Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

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