Layered Cheesecake

5 from 1 vote

This Layered Cheesecake is rich, creamy, and vibrant with red, white & blue layers. Perfect for July 4th, Memorial Day or any celebration.

Prep Time20

Cook Time1 40

Setting Time:4

Total Time6

Course: 30-Minute Meal, Desserts

Cuisine: American

Keyword: 4th of July, Cheesecake, Creamy, Desserts, Layered Desserts, Memorial Day, Patriotic Desserts, Red White and Blue, Tasty

Servings:

Calories: 655kcal

Author: Eva Filer

Equipment

9" Springform Pan
Mixing Bowls
Measuring Cups and Spoons
Hand Mixer
Tinfoil
Roasting Pan
Wire Cooling Rack

Ingredients

CRUST:

300 grams graham crackers crumbs about 2 ½ cups
1 stick butter unsalted and melted

CHEESECAKE FILLING:

750 grams cream cheese 3 bricks, softened
200 grams white granulated sugar about 1 cup
1 ½ tablespoon cornstarch
1 cup whipping cream
3 large eggs room temperature
blue and red food coloring

Instructions

Preheat oven to 325F. Mix the graham crackers crumbs and butter in a small mixing bowl. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
Reduce the oven temperature to 300F.
In a large bowl, add the cream cheese and sugar, beat until smooth with a hand mixer. Add the cornstarch and mix until well blended on low speed.
Add the whipping cream and continue mixing on low speed until well combined.
Add eggs one at time, beating slowly just until incorporated. Scrape the sides of the bowl and beat until smooth.
Divide the cheesecake batter into 3 equally sized potions. Stir in blue food coloring into one until you have reached your desired color (note: many food colorings darken with time and baking). Repeat for the red and leave the 3rd bowl white.
Wrap the springform pan in tinfoil to place into a water bath later.
Pour the blue cheesecake batter on the center crust and spread flat but leave about an inch or so from the edge.
Carefully pour the white starting from the center and spread the same way. The blue layer should start to spread naturally with the weight of each layer.
Repeat again for the red layer.
Place the springform pan in a roasting pan and fill it up halfway with water and place in the oven. Bake for 1 hour and 40 minutes. Shut the heat off and open the oven door just a bit and leave in for an additional 30 minutes.
After the 30 minutes of rest, remove the cheesecake from the oven and let sit for 2 hours. Place in the fridge for 2 hours or overnight to fully set.
Garnish the top layer with whipped cream and sprinkles if desired.

Notes

Don’t Overmix: Use an electric mixer or stand mixer with the paddle attachment on low speed to keep the batter dense and creamy.
Pour Layers Carefully: Use the back of a spoon or pour from the center, slowly circling outward for even layers without color blending.
Water Bath Setup: Double wrap the bottom and sides of the pan with foil. Doubling up helps to ensure the springform pan doesn’t take in water; believe me, I have done it, and while the crust was a little soft, it was still delicious!
Cool Gradually: After baking, let it cool in the oven with the door cracked, then transfer to a wire rack before chilling in an airtight container or wrapping with plastic wrap.
Smoothest Batter: Make sure your cream cheese, eggs and whipping cream are all room temperature.
Refrigerator: Once cooled, place in an airtight container for 3-4 days. If it is still in the springform pan, cover tightly in plastic wrap then store. I like to keep it on a cutting board with parchment paper or small baking tray.
Freezer: I prefer to cut individual slices and cover them tightly in plastic wrap, and foil to prevent freezer burn and they can last up to 3 months. This is a great way to grab a piece at a time! Allow the cheesecake to come to room temperature overnight in the fridge and enjoy.

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