Patriotic Cheesecake Recipes
PATRIOTIC CHEESECAKE PARFAITS
Take all the great, rich flavor of cheesecake, layer it with summer's best berries then add a little crunch and a touch of chocolate, and you have what may just be the perfect summer dessert. Best of all, a great big, celebratory serving of this parfait clocks in at less than 400 calories. (This recipe can also be made to serve six instead of four. Just use smaller glasses and divvy the recipe up into six parfaits with less than 250 calories each. We pinky-swear it won't feel skimpy!)
Provided by Marge Perry
Categories dessert
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Beat the Neufchatel, yogurt and sour cream with an electric hand mixer until smooth. Stir in the confectioners' sugar and beat again until smooth.
- Combine the crumbled cookies and cereals together in a small bowl.
- Build the parfaits: Place a small spoonful of the cheesecake mixture in the bottom of each of 4 parfait glasses or wine goblets. Add a layer of fruit, followed by a second layer of the cheesecake mixture; top with a layer of the crumbs. Repeat. Arrange a final layer of berries on top, place a decorative dollop of the last of the cheesecake mixture and sprinkle with the crumbs.
Nutrition Facts : Calories 369, Fat 15 grams, SaturatedFat 9 grams, Sodium 388 milligrams, Carbohydrate 47 grams, Fiber 3 grams, Protein 13 grams
PATRIOTIC CHEESECAKE
This cheesecake tastes as wonderful as it looks. The cake itself is a basic cheesecake with a thick cinnamon graham cracker crust. No thin crust that crumbles here. The fresh whipped cream with the dense cheesecake and sweet berries is perfect and yummy. It will be a beautiful display on any patriotic holiday.
Provided by Kathy Sandoz @ksandoz
Categories Cakes
Number Of Ingredients 10
Steps:
- Mix graham cracker crumbs, cinnamon, and sugar together. Pour melted butter over crumb mixture. Stir together until evenly mixed. Press into a 9" springform pan that has been sprayed with cooking spray.
- In mixing bowl, mix cream cheese, condensed milk, sugar, and eggs. Mix in flour then add vanilla. Beat on med-high for a couple of minutes.
- Pour into springform pan.
- Bake at 350 degrees for about an hour. DO NOT use toothpick test for doneness. It is done when center looks set. Center will not be as puffed up as the sides.
- Remove from oven and set on wire rack to cool completely. Once thoroughly cooled, cover and refrigerate until chilled.
- For the whipped cream topping, in a chilled mixing bowl combine 2 c heavy whipping cream, 1/3-1/2 c (your preference) sifted powdered sugar and 1 tsp. vanilla extract.
- Beat until stiff.
- Top with homemade whipped cream and fruit of your choice.
- Keep refrigerated... if it lasts that long.
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