Description
A stunning dessert featuring vibrant red and blue swirls in a creamy cheesecake, perfect for summer celebrations.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted unsalted butter
- 1/4 cup granulated sugar
- 4 (8 oz) packages full-fat cream cheese, room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- 1 tablespoon pure vanilla extract
- 4 large eggs, room temperature
- Red gel food coloring
- Blue gel food coloring
- 3 tablespoons of the main cheesecake batter
Instructions
- Prep the oven to 325°F and line the bottom of a 9-inch springform pan with parchment paper, wrapping the outside with foil.
- Make the crust by combining graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of the pan and bake for 10 minutes.
- Beat the cream cheese on medium speed until smooth, about 2 minutes.
- Add granulated sugar to the cream cheese and beat until well combined.
- Incorporate sour cream and vanilla into the mixture, mixing until creamy.
- Add eggs one at a time, mixing on low speed after each addition.
- Color a portion of the batter by dividing it into two bowls and tinting with red and blue gel food coloring.
- Assemble by pouring the white batter into the crust, then dropping spoonfuls of colored batter on top.
- Create surface swirls with a toothpick or skewer, forming a starburst pattern.
- Bake the cheesecake in a water bath for 55–70 minutes until set but wobbly.
- Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4–6 hours.
Notes
Store leftover cheesecake in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg