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Red White & Blue Cheesecake

Celebrate the Fourth of July in sweet and patriotic style with Red, White, and Blue Cheesecake, a stunning dessert that captures the essence of the holiday. Indulge in creamy layers of velvety cheesecake, adorned with vibrant red and blue hues. The luscious red comes from a delectable strawberry compote, bursting with the natural sweetness of ripe strawberries. The refreshing blue is achieved through a delightful blueberry compote, featuring juicy blueberries that add a burst of flavor to every bite. With each forkful, you'll experience the perfect balance of creamy, tangy cheesecake and the bright, fruity goodness of the red and blue compotes. Topped with a dollop of whipped cream and a sprinkling of patriotic spirit, this Red, White, and Blue Cheesecake is a showstopper that will have everyone eagerly reaching for another slice. Delight your guests and make this Fourth of July a truly memorable occasion with our sensational dessert creation. Ingredients Crust • 2 cups graham cracker crumbs • 1 Tbsp sugar • 1/2 cup melted butter Filling • 1 cup sugar • 3 tbsp flour • 4 blocks cream cheese • 1 tsp vanilla • 5 eggs • 1/2 cup heavy cream Topping • 1/2 cup sour cream • 1/2 cup Crème fraiche • 2 tbsp sugar • 1/2 tsp vanilla Compote • 1 cup blueberries • 1 cup strawberries • 1 cup sugar • 3 oz Cointreau triple sec • 3 oz blueberry wine or liquor Directions 1. Preheat oven to 350. 2. Grease springform pan with butter. 3. Mix crumbs, melted butter and sugar. Mixture should stick together when squeezed but not be wet. Press into pan and work up edges slightly. 4. Bake pie crust for 12 minutes. Remove and let cool slightly before adding filling. 5. Line outside of pan with moisture barrier and foil. 6. Cream the cream cheese, sugar, flour and vanilla for 2 minutes until light and fluffy. Use room temperature eggs and add 1 at a time and beating for 30 seconds between additions. Add in heavy cream and mix well. 7. Pour mixture into pan and bake in water bath. 300 degrees for 1 hour. Raise heat to 350 and bake 30 minutes. 8. Mix crème fraiche, sour crème, sugar and vanilla. Spread thinly over cake and bake for 10 minutes. 9. Remove from heat and allow to cool to room temperature before cooling overnight in the refrigerator. 10. Make compotes by cooking berries, sugar and liquor until soft and then blending. Repeat for other berries. Refrigerate overnight with cake. 11. Use a flat spatula to go around rim of pan to separate the cake. Release the pan and slide the cake onto a serving tray. Slice cleaning knife in between every cut. Serve with compote.