Today is 4th of July, and in America that means Independence Day (fingers crossed for no aliens), and since I am in America at the moment I shall be celebrating. And the only way I know how to celebrate is to bake!
It is also Steve Rogers’ (aka Captain America’s) birthday today! So this America cheesecake is dedicated to him!
It’s is a raspberry and blueberry cheesecake with a sweet sour cream topping and fresh berry decorations! I have a slight Captain America obsession, I am typing this post while wearing a Captain America shirt. I may have seen The Winter Solider in theatres about 5 times. It’s okay, I’m not ashamed! He’s the best superhero! With all that in mind I couldn’t pass up the opportunity to make him a birthday cake and since it’s also 4th of July it wasn’t that weird of a thing to do. I’ll take it to the BBQ I am going to this afternoon and everything. I’m not crazy, I promise!
I’m also going to bring it along to today’s Fiesta Friday, hopefully there will be some fellow Cap lovers there who will appreciate it!
I got this cheesecake recipe from the wonderful Little Sweet Baker, last week she made a a very helpful cheesecake post it was perfectly timed for this week’s baking plan! I used her recipe but with 4 eggs as I wanted it a little bigger. I also made raspberry and blueberry syrups to flavour the cheesecake. I used her wonderful sweet sour cream topping recipe too, it really does top it off nicely.
I only finished decorating this cheesecake about 20 minutes ago as I didn’t take it out of the oven until gone midnight last night, oops! But let me tell you, it’s awful hard to make the outline of a star using blueberries! But I think it worked out okay in the end. What didn’t work out so well was my attempt to layer the cheesecake and make it look like an American flag when cut – I only used raspberry syrup to dye the “red” parts so it wasn’t very bright, plus cheesecake batter comes together in the pan. You can kind of see what I aimed for, kind of…. We’ll chalk this one up to a lesson learned!
I am gonna be heading off to the best friend’s mum’s house in a little while to get started on the BBQ, think I’ll treat myself to a few beers too! I hope you all have a wonderful holiday if you’re celebrating it and a wonderful Friday anyway if not! Be careful with those fireworks guys 🙂
[recipe title=”Blueberry and Raspberry Cheesecake”]
For the crust:
- 1 1/4 cup graham cracker crumbs
- 4 tbsp melted butter
For the cheesecake
- 32oz full fat cream cheese, at room temperature
- 1 cup sugar
- 4 eggs
- 1 cup sour cream
For the syrups
- 8oz frozen raspberries
- 8oz frozen blueberries
- 1 cup sugar
For the topping
- 3/4 cup sour cream
- 1/4 cup icing sugar
- 1/2 tsp vanilla
- Fresh berries
- Preheat oven to 325F/160C
- Put the blueberries and half a cup of sugar in a saucepan. Heat on high until boil, reduce to medium and heat for 5 minutes, stirring occasionally. Remove from heat and leave to cool. Do the same for the raspberries and other half cup sugar
- Mix the graham cracker crumbs and melted butter and press into a 9″ springform pan. Place in fridge while you make the cheesecake.
- Beat the cream cheese and sugar together until combined. The beat in the eggs one at a time, fully combining each egg before adding the next. Stir in the sour cream until all combined.
- Separate the cheesecake mix into three separate bowls, stir the blueberry syrup into one and the raspberry syrup into another. The pour the mixes into the pan however you like. I attempted layers, but you could also do swirls. Bake at 325 for about 1 hour 15 minutes, until the edges are starting to brown and it is just set.
- Leave to cool completely on wire rack. Remove from pan and place in fridge for at least 4 hours
- To make the topping, whisk the sour cream and icing sugar until smooth, then whisk in the vanilla. Spread on top of the cheesecake and decorate with the berries