Red, White and Blue Cheesecake with a Chocolate Cookie Crust

Prep Time: 20 mins | Cook Time: 45 mins | Course: Dessert | Servings: 10

Raspberries and blueberries create a star pattern on this incredible citrusy cheesecake with a chocolate cookie crust. Cheesecake is a great dessert to make a day ahead as it needs time to cool. Inspired by Epicurious https://www.epicurious.com/recipes/food/views/red-white-and-blue-cheesecake-with-chocolate-cookie-crust-12282 

1 16-oz pkg dark chocolate cookies (I used trader joe’s dark chocolate stars)

6 Tbsp butter, melted

4 8-oz pkgs cream cheese, softened

1 ½ cups sugar

2 Tbsp cornstarch

1 tsp salt

4 eggs

¾ cup sour cream

1 Tbsp lemon zest

1 Tbsp orange zest

1 ½ tsp vanilla

4 Tbsp lemon juice

Blueberries, for garnish

Raspberries, for garnish

Using 3 layers of foil that overlap one another, wrap a 10” springform pan to keep it water-tight. In a food processor, pulse cookies to fine crumbs, then pour in the butter and pulse until it comes together. Press into the springform pan and press up the edges with a flat-bottomed cup such as a measuring cup. 

Preheat oven to 350*. In a stand mixer with the paddle attachment, whip the cream cheese together with the sugar, cornstarch, and salt. When fluffy add in the eggs, sour cream, citrus zests, vanilla, and lemon juice. Pour into the cookie-crumb-lined pan and smooth the top. Place in a 12” skillet that holds the springform pan nicely or a large baking dish, roasting pan, etc. Pour hot water into the larger pan until it comes halfway up the side of the cheesecake pan. Place gently in the oven and bake for 45 minutes, the cheesecake will still be wobbly in the center. Turn off the oven and leave the cheesecake in the oven for another 45 minutes with the door closed. Allow the cheesecake to come to room temperature on the counter before chilling in the fridge. Run a thin knife blade under hot water and then around the cheesecake pan. Release the springform pan and remove the rim. Make a 5-pointed star beginning at the outside with your raspberries and fill into the center (my star was very thin this year as my raspberries did not hold up overnight, here’s an older photo of a real star). Place blueberries around your star.