4th of July Cheesecake
Celebrate the 4th of July with this creamy cheesecake topped with fresh strawberries and blueberries for a festive red, white, and blue dessert everyone will love!
Servings: 12 servings
Ingredients
Graham Cracker Crust Ingredients
- 1 ½ cups graham cracker crumbs
- 3 tbsp. sugar
- 7 tbsp. melted butter
Cheesecake Ingredients
- 32 oz. cream cheese room temperature
- 1 cup sugar
- ⅔ cup sour cream
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 4 large eggs whisked slightly, room temperature
Instructions
- Preheat the oven to 325°F. Lightly coat a springform pan with non-stick spray.
- In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, and melted butter. Mix until fully blended.
- Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
- In a large bowl, beat the cream cheese until smooth. Add 1 cup sugar, sour cream, vanilla extract, and salt, mixing until well combined.
- Gradually mix in the whisked eggs until the batter is smooth and fully incorporated.
- Pour the batter over the crust and spread evenly.
- Place the pan on a baking sheet and bake for 60–70 minutes. The edges should be set while the center remains slightly jiggly.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 8 hours or overnight.
- Before serving, arrange blueberries on top in the shape of a star and fill in the surrounding area with sliced strawberries.
