Red, White and Blue Cheesecake

 


Red, White and Blue Cheesecake

1 10 inch graham cracker  pie crust

1 cup frozen or fresh raspberries

1 cup frozen or fresh blueberries

3/4 cup sugar, plus 2 tbsp, divided

2 tbsp water, divided

3 8-oz. Packages of cream cheese, soften

1/4 tsp salt

2 large egg whites

1 large egg

3/4 cup sour cream

2 tbsp all purpose flour

1 tsp lemon juice

2 tsp vanilla extract


Combine raspberries and 1 tbsp each sugar and water in a small saucepan.  Turn heat to medium high and bring to a boil.  Stir and mash the raspberries until thickened.  This will take 7-8 minutes.  Place mixture in a fine mesh strain over a bowl.  Press mixture through until there is about 3 tbsp of raspberry puree in the bowl.  Discard solids in the strainer.


Repeat the process with blueberries. Cool both purees completely before using.


Using a mixer, mix together softened cream cheese, salt and ¾ cup sugar on medium speed until smooth.

Add egg whites and egg one at a time to completely incorporate into the mixture.


Add sour cream, all purpose flour, lemon juice and vanilla extract to the mixture.  Mix on low speed for another minute or two.  


Pour batter into pie crust.  Drop teaspoon dollops of both puree mixtures on to the top of the cheesecake.  Gently swirl through the dollops with a knife.


Bake for 30-32 minutes. Cool for at least 4 hours or overnight  before slicing.  



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