RED, WHITE AND BLUE CHEESECAKE SALAD + VIDEO
Red, White and Blue Cheesecake Salad comes together so easy with fresh fruit and a rich and creamy cheesecake filling to create the most glorious fruit salad ever! Every bite is absolutely bursting with summer flavor and you are going to go nuts over this recipe!
Provided by Donna Elick
Total Time 15 minutes
Prep Time 15 minutes
Number Of Ingredients 7
Steps:
- In a medium tall bowl (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.
- With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.
- In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.
- Chill until ready to serve or serve immediately.
- Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
- If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.
- To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
- If you are out of creamer you can substitute: 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
RED, WHITE AND BLUE CHEESECAKE RECIPE | FOOD NETWORK ...
The marbled effect in this Americana-inspired dessert is easier to achieve than it looks -- all it takes is alternating scoops of colored cheesecake batter, and then a simple wooden skewer does the rest.
Provided by Food Network Kitchen
Categories dessert
Total Time 11 hours 45 minutes
Cook Time 35 minutes
Yield 12 servings
Number Of Ingredients 13
Steps:
- Position a rack in the middle of the oven and preheat to 325 degrees F.
- For the crust: Toss together the graham cracker crumbs, butter, sugar and salt in a medium bowl. Press into the bottom of a 10-inch springform pan. Bake until golden brown, 15 to 18 minutes. Cool completely. Wrap the bottom and sides of pan up with a large piece of foil and put in a large roasting pan.
- For the filling: Beat together the cream cheese and sugar, in a large bowl, with an electric mixer on medium speed for 1 minute. Add the sour cream, and beat until just combined. Add the heavy cream and beat until just combined. Mix in the eggs, by hand, 1 at time. Mix in the vanilla and lemon juice, by hand, until just combined. (Take care not to overmix, or the cheesecake will turn into a soufflé!).
- Ladle out 2 cups of cheesecake batter and divide between 2 bowls. Color 1 bowl with red food coloring and 1 with blue food coloring. Leave the remaining batter white.
- Use an ice cream scoop or large spoon, and drop scoopfuls of the batter onto the crust, alternating between the different colors until all the batter is gone. Use a long wooden skewer and drag it through the batter, making sure the skewer reaches down to the bottom of the pan, in 4 swipes, to marble the colors for a tie dye effect. Transfer the springform pan to the roasting pan. Add enough hot water to come about halfway up the side of the springform pan.
- Bake until the outside of the cake is set, but the center is still slightly loose, about 1 hour 20 minutes. Turn the oven off and leave the cheesecake in the oven for another hour. Remove the cheesecake from the roasting pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate at least 8 hours.
- Unmold the cheesecake and transfer to a serving plate or cake stand.
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