Ingredients
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Crust
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1 cup Graham Cracker
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¼ cup Granulated Sugar
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5 tbsp Unsalted Butter
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Cheesecake Filling
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4 (8 oz) pkg Cream Cheese
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1 1/3 cup Granulated Sugar
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1 tsp Vanilla Extract
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4 lg Egg
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½ cup Heavy Cream
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Sour Cream Topping
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2 cups Sour Cream
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1/3 cup Granulated Sugar
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1 tsp Vanilla Extract
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Berries Topping
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fresh Raspberries
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fresh Blueberries
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2 (8 oz) pkg Cream Cheese
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2 tsp Vanilla Extract
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2 tbsp Granulated Sugar
Directions
Steps
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1
Done
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Preheat oven to 300 degrees. Cut parchment paper to fit onto bottom of 9” spring form pan (or use pre-cut 9” round parchment paper). Spread Crisco on bottom and sides of spring form pan; set aside. |
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2
Done
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To make CrustIn a food processor, pulse graham crackers and sugar till finely crumbled. Add melted butter and pulse till moist. Pour and press crumbs onto bottom of spring form pan; set aside. |
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3
Done
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To make Sour Cream ToppingIn a mixing bowl, add sour cream, granulated sugar, and vanilla extract; mix well. Cover and set aside at room temperature. |
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4
Done
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To make Cheesecake FillingIn a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Add vanilla extract and beat till smooth. Add eggs (one at a time) and beat well after each addition. Add heavy cream and beat till smooth. Pour and spread onto crust. |
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5
Done
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Bake in oven for about 1 hour or till golden brown and still jiggly in the center. Remove from oven and with a spatula, pour and spread sour cream topping on top of cheesecake. Return back to oven and bake another 5 minutes. Remove from oven and let cool to room temperature. With a Viennese spatula or plastic knife, scrape around edge of spring form pan to loosen cheesecake (this will keep it from sticking to sides). Refrigerate for at least 8 hours or overnight. |
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6
Done
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To make Berries ToppingIn a mixing bowl with mixer on med-high speed, beat cream cheese and sugar till smooth. Add vanilla extract and mix well. Arrange berries on top to make it look like an American flag (leave spaces between raspberries for cream cheese). Put cream cheese into pastry bag and then pipe around edges as well as between raspberries. |
