RED, WHITE, AND BLUEBERRY CHEESECAKE TART
Steal focus from the fireworks with this splashy Fourth of July dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 4h
Number Of Ingredients 12
Steps:
- Make crust: Preheat oven to 350 degrees. In a food processor, grind graham crackers, almonds, and 1/4 cup sugar until finely ground; add butter, and process until moistened. Transfer to a 9-inch removable-bottom tart pan. Using the base of a dry measuring cup, press mixture firmly into the bottom and up sides of pan. Freeze at least 15 minutes.
- Make filling and bake: Carefully wipe processor blade and bowl clean. Place cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt in food processor; blend just until smooth. Place tart pan on a rimmed baking sheet; fill with cheesecake mixture. Bake until filling is just set, 30 to 35 minutes. Transfer tart pan to a wire rack to cool completely.
- Meanwhile, make topping: In a medium saucepan, combine plums, 1/2 cup sugar, and lemon juice. Cook at a rapid simmer over medium-high heat, stirring frequently, until mixture is jamlike and moves around pan in a single mass when stirred, 15 to 25 minutes (time will depend on ripeness of fruit). Reserve 1 tablespoon cooking liquid (no solids) for blueberries; cool remaining plum mixture.
- Assemble tart: Leaving a 1-inch border, spread cooled plum mixture over tart. Reheat reserved plum liquid (on stove or in microwave) until liquefied. In a medium bowl, combine with blueberries, and scatter on top of plum mixture. Chill until ready to serve, at least 2 hours and up to 1 day. Remove from pan before serving.
JULY 4TH RED, WHITE AND BLUE CHEESECAKE
While drops of food coloring will enhance the layers of this patriotic July 4th cheesecake, its stripes are tinted naturally with seasonal flavors: red raspberry, white vanilla bean and blue blueberry. The fresh blueberry topping is held together with just enough gelatin to give it a gorgeous, glossy look and to make it easy to cut. In order to achieve the clean layers you'll need to have some time to let each one set, so plan in advance. It is super easy and completely worth the extra time to present such a fun dessert at your holiday party.
Provided by Food Network
Categories dessert
Time 9h25m
Yield 16 servings
Number Of Ingredients 20
Steps:
- To Make the Crust:
- Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment.
- In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust.
- To Make the Cheesecake Batter:
- Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl.
- Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well.
- Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator.
- Turn the oven temperature to 300 degrees F.
- Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle.
- When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours.
- Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping.
- In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool.
- Once the glaze has come to room temperature, it will thicken, but still be pourable.
- Place the blueberries on top of the cake.
- Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do).
- Use a hot blade to cut the cake to keep the stripes distinct, and enjoy!
BLACK AND BLUE CHEESECAKE TART
Anthocyanins are responsible for the red, blue and purple pigments found in fruits and vegetables. They are part of the flavonoid family and certain foods, such as blueberries, are packed with them. Anthocyanins are recognized for their antioxidant powers, fighting the cellular damage brought on by free radicals in the body, and some studies suggest that they may help improve memory.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Combine the butter and graham crackers in the bowl of a food processor and pulse until finely ground and the mixture holds together when pinched. Transfer to a 9-inch tart pan with a removable bottom, and press evenly along the bottom and about halfway up the sides. Place on a baking sheet and bake until lightly golden, about 10 minutes. Let cool completely.
- Combine 1/3 cup of the sugar, the sour cream and cream cheese in a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer), beat until smooth. Add the lemon zest, vanilla and eggs, and continue to beat until incorporated. Pour into the cooled tart shell and bake on a baking sheet until set, 25 to 30 minutes. Cool to room temperature and refrigerate until chilled, at least 1 hour up to overnight.
- About 30 minutes before serving, toss the berries with the remaining 2 tablespoons of sugar, mash slightly with a wooden spoon and let sit at room temperature. Spoon the berries and collected juice over the tart. Serve.
Nutrition Facts : Calories 280 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 40 milligrams, Sodium 95 milligrams, Carbohydrate 35 grams, Fiber 3 grams, Protein 5 grams, Sugar 22 grams
RED, WHITE AND BLUEBERRY PIE
This creamy pie gets dressed up with berries to make a showstopping display at any Fourth of July party or summer get-together. It's as pretty as it is tasty! -Kimberly McFarland, Broken Arrow, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Spread melted chocolate onto bottom and sides of crust. Arrange sliced strawberries over chocolate., In a bowl, beat cream cheese and confectioners' sugar until smooth; gradually beat in milk. Add pudding mix; beat on low speed until thickened, about 2 minutes. Spread over strawberries., Decorate pie with whipped topping, blueberries and halved strawberries. Refrigerate until serving.
Nutrition Facts : Calories 383 calories, Fat 19g fat (10g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 50g carbohydrate (44g sugars, Fiber 1g fiber), Protein 4g protein.
RED, WHITE AND BLUEBERRY TART
This recipe is from Splenda.com. It is very easy to make and delicious. A great summertime treat for fresh berries and the presentation is so elegant. This would be a great tart for the 4th of July. The recipe calls for a premade crust. I used Flaky Pie Crust Recipe #20984 by Teresa M.
Provided by PaulaG
Categories Tarts
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- For the crust, preheat oven to 425 degrees, fit the crust into a 9-inch tart pan.
- Trim the edges to top of tart pan, line with foil and fill with pie weights or dried beans.
- Bake 10 minutes; remove the weights and foil, continue baking an additional 5 minutes or until crust is golden.
- Remove from oven and cool on a wire rack.
- For the filling, combine the Splenda, cornstarch, salt, milk and eggs in a heavy saucepan; wisk until the mixture is smooth.
- Over medium heat, bring to a boil while stirring constantly; reduce heat to low and cook for 1 minute or until mixture thickens.
- Beat the Neufchatel cheese until light and fluffy and gradually add the hot custard mixture to beaten cheese, beating until well blended.
- Stir in the vanilla and spoon filling into cooled tart shell.
- Lightly press plastic wrap on pie surface; allow to cool completely.
- While the filling is cooling, sprinkle the gelatin over cold water in a small saucepan; stir and let stand 1 minute.
- Stir in the Splenda and lemon juice; bring to a boil over medium heat, stirring until gelatin dissolves.
- Allow the mixture to cool to room temperature.
- Cut the strawberries in half and arrange in 2 rows from the outside of tart in, spoon the blueberries in the center.
- Lightly spoon the cooled glazed over the berries, chill for a minimum of 1 hour before serving.
Nutrition Facts : Calories 285.9, Fat 17.1, SaturatedFat 6.3, Cholesterol 88.1, Sodium 299.3, Carbohydrate 25.4, Fiber 2.6, Sugar 6.4, Protein 8
RED, WHITE AND BLUE CHEESECAKE
I made this creamy cheesecake for a Fourth of July get-together with friends. Everyone raved about it, especially my friend's 9-year-old grandson. It looks so pretty and tastes delicious. -Connie LaFond, Troy, New York
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 400°. In a large bowl, combine flour, sugar and lemon zest. Cut in butter until crumbly. Whisk egg yolks and vanilla; add to flour mixture, tossing with a fork until dough forms a ball. , Press onto bottom and 3 in. up sides of a greased 9-in. springform pan. Place pan on a baking sheet. Bake until golden brown, 12-15 minutes. Cool on a wire rack., For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in cream, flour, lemon zest, salt and vanilla. Add eggs and yolk; beat on low speed just until combined., Divide batter in half. Fold crushed strawberries and crushed blueberries into half of the batter. Pour into crust. Top with remaining batter. Return pan to baking sheet., Bake at 400° for 10 minutes. Reduce heat to 300° bake 60-70 minutes longer or until center is almost set. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour. Refrigerate overnight. Remove sides of pan., Garnish with fresh mixed berries and currants, if desired.
Nutrition Facts : Calories 472 calories, Fat 35g fat (22g saturated fat), Cholesterol 167mg cholesterol, Sodium 320mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 1g fiber), Protein 8g protein.
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