This Memorial Day, it is important to remember those who lost their battle to be swimsuit ready by summer. This Red White and Blue Cheesecake will be sure to help that cause. A layer of red velvet cake that is topped with a tangy creamy cheesecake, encased in white chocolate cream cheese frosting and gilded with fresh blueberries! This cheesecake may even convert the non-cheesecake lovers out there!
What Memorial Day Is all about!
All jokes aside, Memorial Day has a much deeper meaning. It is about honoring and mourning the military personnel that have died while serving our United States Armed forces. So for them I am truly grateful!
However, it is also the kick off to the long awaited summer that we have all yearned for. I am super happy to report that Wisconsin is now open and we are no longer in quarantine. Yipee! But even though we are not in lock down, I have to admit I still feel a little hesitant to go balls to the wall when I go out, but I hope that changes over the next couple of weeks.
So the Red White and Blue Cheesecake was the first on my summer baking menu and I really hope you enjoy it. The recipe was adapted from the great Rose Levy Beranbaum.
Tips for the REd white Blue Cheesecake
- This recipe does take some time, so if you are in a hurry and need something whipped up quickly for a Memorial Day party you are hosting, this cheesecake is not for you.
- The Cheesecake filling has to set for at least 6 hours or one day in advance because it needs to be very firm before assembling your cake.
- The Dreamy Creamy white chocolate frosting will make about 3 1/2 cups but you can cut in half if not frosting the sides of the cake.
- Make sure your raspberry preserves are smooth and fluid when applying to cake layer, if still too thick add some water.
- WORK FAST when initially assembling the cake because cheesecake filling softens quickly and cake will start to fall apart. Cool for 10 minutes if needed.
Alternatives and Substitutions
- Safflower or corn oil can be used instead of vegetable oil for Red Velvet layer
- The white chocolate frosting calls for creme fraiche but you can use sour cream (that’s what I had on hand).
- For the blueberry topping, you could use frozen instead of fresh but be sure to thaw them out and rinse.
- The Cheesecake filling layer can be used with most cheesecake recipes if desired
Storage of the cake
- In an airtight container for 5 days without the blueberry topping and only 3 days with the blueberry topping
- Do not freeze as the texture of the cheesecake will become less smooth
Red, White and Blue Cheesecake
- Kitchen aid stand mixer with whisk attachment
- Roasting pan
- Food processor
- 9 in springform pan
- 9 in round cake pan
- 10 in round cake pan
- Baking strips
- Parchment paper
- Mixing bowls and microwavable bowls
- Offset and silicon spatulas
Red Velvet Cake
- 2 large egg whites room temperature
- 1 tbsp red food coloring gel, plus 1 tsp
- 1 tsp vanilla extract
- 1⅓ cups bleached cake flour bleached all-purpose will work as well
- ⅔ cup graulated sugar
- 2 tsp baking powder
- ¾ tsp unsweetened cocoa powder sifted before measuring
- 3/8 tsp salt
- 2 tbsp unsalted butter plus 2 tsp
- 2 tbsp vegetable oil plus 2 tsp
- ⅓ cup buttermilk
- 1¾ cup cream cheese softened
- 1 cup granulated sugar
- ½ cup egg yolks plus 4 tsp, room temperature
- 3 tbsp lemon juice freshly squeezed
- ½ tbsp vanilla extract
- ¼ tsp salt
- 3 cups sour cream
Dreamy Creamy White Chocolate Frosting
- 10 oz white chocolate
- 1½ cups cream cheese plus 1 tbsp, softened
- ½ cup unsalted butter room temperature
- 5 tsp sour cream
- ½ tsp vanilla extract
Raspberry Preserve Coating
- ¼ cup seedless raspberry preserves plus 2 tbsp
Fresh Blueberry Topping
- 2¾ cup fresh blueberries
- 1 tbsp cornstarch or arrowroot
- ¼ cup granulated sugar
- ½ cup water
- ½ tbsp lemon juice freshly squeezed
Red Velvet Cake
- Preheat oven to 350°. Grease one 10 in round cake pan with shortening on the bottom, place a parchment round on top, then coat with baking spray and flour. Set aside.
- In a medium bowl, whisk the egg whites, red food coloring, and vanilla until lightly combined.
- In a medium bowl, whisk together the flour, sugar, baking powder, cocoa, and salt.
- In a bowl with a stand mixer fitted with paddle attachment, mix the butter and oil on medium speed for 1 minute. The mixture will not be completely smooth. Add the flour mixture and the buttermilk. Mix on a low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
- Starting on a low speed, gradually add the egg mixture to the batter in 2 parts, beating on medium speed for 30 seconds after each addition to incoporate the ingredients and strengthen the structure. Using a silicon spatula, scrape the batter into the prepared pan and smooth the surface with a small offset spatula. The pan will just be ¼ full.
- Bake for 18-25 minutes, or until a cake tester inserted into the center comes out clean and the cake springs back when pressed lightly in the center. The cake should start to shrink from the sides of the pan only after removal from the oven.
- Let the cake cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the cake, pressing firmly against the pan, and then invert the cake onto a wire rack that has been lightly coated with non stick cooking spray. Reinvert so that the top side is up. Cool completely.
- Preheat oven to 350°. Grease a 9 in spring form pan with shortening on the bottom and place a parchment round on top. Spray the round with non stick spray. Set aside.
- In a bowl of a stand mixer fitted with a whisk attachment, beat the cream cheese and sugar on a medium-high speed until very smooth, scraping down the sides of the bowl once or twice, about 3 minutes. Gradually beat in egg yolks, beating until smooth and scraping down the sides of the bowls as necessary. On medium-low speed, add the lemon juice, vanilla, and salt and beat until incorporated. Add the sour cream. Continue beating until fully blended, about 30 seconds. Detach the whisk beater and use it to reach down and whisk any mixture that has settled to the bottom of the bowl.
- Using a silicon spatula scrape the filling into the prepared springform pan and smooth the surface evenly with an offset spatula.
- Set the springform pan into a larger roasting pan and surround it with 1 inch of very hot water. Bake for 25 minutes. For even baking rotate the pan halfway around. Continue baking for 20 minutes. Turn off the oven without opening the door and let the cake cool for 1 hour. When the pan is moved, the center will jiggle slightly.
- Remove the pan from the water bath, but leave the roasting pan in place to catch any liquid that may seep from the cake. Set it on a wire rack to cool to room temperature or just until warm, about 1-2 hours. To absorb condensation, place a paper towel, curved side down, over the pan with ends overhanging. Place an inverted plate larger than the springform pan, on top of the paper towel.
- Refrigerate the cheesecake for 6 hours or overnight. (The filling needs to be very firm before you complete the assembly of the cake).
- Remove the plate, paper towel, and foil. Use a small torch or wipe the sides of the pan with a dish towel that has been run under hot water and wrung out. Release the sides of the springform pan.
Dreamy Creamy White Chocolate Frosting
- In a medium microvable bowl, stirring with a silicon spatula every 15 seconds. Remove chocolate from the heat source and stir until fully melted. Let the chocolate cool until it is no longer warm to touch but is still fluid.
- In a food processor, process the cream cheese, butter, and sour cream for a few seconds until smooth and creamy. Scrape down the sides of the bowl. Add the cooled melted chocolate and pulse several times until it is smoothly incorporated. Add the vanilla and pulse it in.
Raspberry Preserves Coating
- Heat the raspberry preserves in a small saucepan over medium-low heat, stirring constantly, until the preserves are smooth and fluid. using a spoon or spatula, press them through a strainer into a small bowl. If necessary, whisk in a tiny bit of water so that they are fluid.
Fresh Blueberry Topping
- Rinse blueberries with a colander. Place them in a bowl.
- In a small saucepan, mix the cornstarch and sugar. Stir in the water and lemon juice and heat over medium heat, stirring constantly, until clear and thickened. Remove the pan from the heat and add the blueberries, tossing until coated.
- Transfer the coated berries to the strainer, drain, and discard any glaze not clinging to the berries. Let the berries cool until no longer warm to touch, about 20 minutes.
Composing the cake
- Place a piece of plastic wrap, lightly coated with nonstick spray, on top of the cheesecake. Set the 9 inch cake pan, bottom side down, on top of the cake. Invert the cake together with the pan and set the pan on a counter. Remove the springform pan bottom and the parchment and blot any moisture from the cake with a paper towel. Wash and dry the pan bottom.
- Using a small offset spatula, spread about 3 tablespoons of the raspberry preserves onto the bottom of the cheesecake.
- Transfer the red velvet cake, top side up, to a cutting board. If the cake is not perfectly flat, use a long serrated knife or a cake leveler to get it to ¾ in high. You want the cake in a 9 inch disk. You can use the springform pans bottom for a reference.
- Reinvert the cake, using two large pancake turners, set the red velvet cake on top of the cheesecake. Position the cake so that the sides are flush with the cheesecake's sides. Place a serving plate on top of the cake. Slip the palm of your hand under the 9 inch cake pan and holding the bottom of the serving plate with your other hand, quickly reinvert the cake.
- Slide a few wide strips of parchment under the cake to keep the rim of the plate clean. Carefully spread as much of the remaining raspberry preserves as necessary onto the sides of the red velvet cake to seal in the crumbs. Slide out the parchment strips and use a paper towel to wipe any preserves from the serving plate. Slide a clean set of parchment strips under the cake and carefully apply a thin layer of buttercream to the red velvet cake as an undercoat. Wipe off any red-tinted frosting from the spatula before frosting the rest of the cake.
- Refrigerate the cake for 10 minutes to firm up the undercoat. Use the remainder of the buttercream to frost the top of the cake, Work quickly because the cold cheesecake will cause the buttercream to set. Slowly, slide the parchment strips out from under the cake/
- If desired, pipe a border of stars or shells around the edge of the cake.
- Refrigerate for a minimum of 20 minutes to firm up the buttercream. Carefully spoon the prepared blueberry topping onto the top of the cake and arrange them in a single layer.
- Refrigerate the cake until about 40 minutes before serving time. Run a knife blade under hot water and wipe it dry between each cut. This makes it possible to cut through the firm buttercream and keeps the red from the red velvet cake from staining the ivory color of the cheesecake. Let the slices soften for 20-30 minutes at room temperature before serving.
Fun fact of the day!
Bubble gum contains rubber! Is this why the old wives tale says that once you eat gum it will take 7 years to digest?
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