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Red, White and Blue Cheesecake

Author/Submitted by:
Servings: 1
Categories: Cheesecakes / Chocolate / Desserts / Fruits

28    Chocolate wafers, ground
    Fine, about 1 1/2 cups cru
1/2  cup  Unsalted butter, melted
4    8-oz packages cream cheese
1 1/2  cups  Sugar
2  tablespoons  Flour
5  large  Eggs
1/2  cup  Sour cream
1  teaspoon  Freshly grated orange zest
1  teaspoon  Freshly grated lemon zest
1/2  teaspoon  Salt
1 1/2  teaspoons  Vanilla
1 1/2  cups  Raspberries, approx
1 1/2  cups  Blueberries, approx

For the crust: In a bowl stir together the cookie crumbs and the butter until the mixture is combined well, and pat the mixture onto the bottom and 1/2 inch up the side of a 9 1/2 inch springform pan. Chill the crust for 30 minutes. For the Filling: Preheat the oven to 325F. In a bowl with an electric mixer beat cream cheese until it is light and fluffy. Add the sugar gradually, beating, and beat until the mixture is combined well. Beat in the flour, add the eggs, 1 at a time and beating after each addition, and beat in the sour cream, the zests, salt and vanilla, beating the filling until it is combined well. Pour the filling into the crust and bake the cheesecake in a foil lined shallow baking pan in the middle of the oven for 1 hour and 10 minutes. The cake will not be completely set; it will set as it cools. Turn the oven off and let the cake stand in the oven with the oven door propped open about 6 inches until it is cooled completely. Chill the cheesecake, covered, overnight. Remove the sides of the pan. Arrange the raspberries in a star shape on the top of the cake, and arrange the blueberries around them to cover the rest of the cake. Gourmet Magazine July 1993

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