Patriotic Cheesecake
Blue Ribbon Recipe
This cheesecake tastes as wonderful as it looks. The cake itself is a basic cheesecake with a thick cinnamon graham cracker crust. No thin crust that crumbles here. The fresh whipped cream with the dense cheesecake and sweet berries is perfect and yummy. It will be a beautiful display at any patriotic holiday.
Note: We used a piping bag with the whipped cream to create a more finished look. You can easily frost the cake with just a knife too.
Ingredients
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4 pkgPhiladelphia cream cheese, 8 oz each, softened
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1 can(s)Eagle Brand condensed milk (14 oz)
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1/3 cpowdered sugar, sifted
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4 largeeggs
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1/3 call-purpose flour
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1 tspvanilla extract
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3 cgraham cracker crumbs, crushed very fine
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1/4 csugar
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1/4 tspcinnamon
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1 stickbutter, melted
How to Make Patriotic Cheesecake
- Mix graham cracker crumbs, cinnamon, and sugar together. Pour melted butter over crumb mixture. Stir together until evenly mixed. Press into a 9" springform pan that has been sprayed with cooking spray.
- In mixing bowl, mix cream cheese, condensed milk, sugar, and eggs. Mix in flour then add vanilla. Beat on med-high for a couple of minutes.
- Pour into springform pan.
- Bake at 350 degrees for about an hour. DO NOT use toothpick test for doneness. It is done when center looks set. Center will not be as puffed up as the sides.
- Remove from oven and set on wire rack to cool completely. Once thoroughly cooled, cover and refrigerate until chilled.
- For the whipped cream topping, in a chilled mixing bowl combine 2 c heavy whipping cream, 1/3-1/2 c (your preference) sifted powdered sugar and 1 tsp. vanilla extract.
- Beat until stiff.
- Top with homemade whipped cream and fruit of your choice.
- Keep refrigerated... if it lasts that long.
