Red, White and Blue
Once I started making cheesecakes with freeze dried berry powder, I became determined to make a red, white and blue cheesecake trio. Red is a strawberry cheesecake, white is a classic cheesecake, and blue is a blueberry cheesecake. The flavors will make up for the fact that blueberries lend a bit of a purple tint to the cheesecake. The bright, natural flavors of strawberry and blueberry go amazingly with the simplicity of a plain cheesecake. There is a flavor for everyone!
Freeze Dried Berries
I have found freeze dried berry powder to be the best way to add concentrated natural berry flavor, without adding any extra moisture or seeds. You can also use freeze dried berries and use a food processor to break them down to closer to a powder consistency. I choose to buy the powder rather than the whole freeze dried fruit for these purposes, as it is more cost effective for me (and no seeds). I still like to have the whole freeze dried berries around for other purposes (such as topping yogurt). Previously, I have showcased freeze dried raspberry powder (Raspberry Dream Cheesecake and Mini Chocolate Raspberry Cheesecakes). Now, we are exploring blueberry and strawberry freeze dried powders. I have found freeze dried blueberry powder at Whole Foods and online at Amazon. Amazon is where I have been getting the freeze dried strawberry and raspberry powders.
Putting It Together
Once you have all three cheesecake cooked (and glazed if you chose to do so), you can put them all together for the final presentation. I buy disposable cake container at the Dollar Tree for this (perfect diameter), so that I can gift these or take them to potlucks. When I start cutting the cheesecakes into thirds, I plate each third directly to the cake container. I prefer to wait to put any whipped cream on until right before serving. You can even sprinkle the whipped cream with extra freeze dried berry powder, for an extra flavor burst. Of course, fresh berries or whole freeze dried berries are amazing toppings when you go to serve and show of your cheesecake creations.
Freeze dried strawberry powder provides a bright, natural strawberry flavor throughout the entire cheesecake. Perfect for strawberry lovers everywhere, or as part of the Red, White and Blue Cheesecake Trio.
- 1.5 cups graham crackers crushed (about 1 package)
- 1/2 cups walnuts finely chopped
- 6 Tablespoons butter (unsalted) melted
- 1 Tablespoon granulated sugar
- 1 pinch kosher salt
- 24 ounces cream cheese softened
- 1/2 cup freeze dried strawberry powder or use finely crushed freeze dried strawberries
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/2 cup milk
- 3 whole eggs
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoon pure vanilla extract
- 1 Tablespoon freeze dried strawberry powder
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 batch whipped cream
- 1/2 cup fresh strawberries sliced
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Preheat oven to 350F.
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Prepare 10 inch spring form pan by placing a round of parchment paper in the bottom (or grease well).
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Combine all crust ingredients (crushed graham crackers, sugar, salt, walnuts, and melted butter) until thoroughly mixed. Press crust mixture evenly and firmly into spring form pan.
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Place spring form and crust into oven. Bake for 10 minutes, or until you smell crust toasting and crust starts to brown.
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Combine sugar, flour, salt and strawberry powder. Ensure strawberry powder has evenly dispersed in mixture (this helps to mix it, without clumping).
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Start mixing cream cheese, to break it up. Slowly start adding in the strawberry powder/flour/sugar/salt mixture, stopping to scrape the sides of the bowl as needed. Mix thoroughly.
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Slowly add milk and vanilla extract, while mixing on a slow speed. Mix until completely smooth, scraping sides of bowl if needed.
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Add eggs, one at a time, mix until just until completely combined.
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Pour base/batter evenly onto prepared crust, in spring form pan. Bake for about 60 minutes at 350F, or until just set (no longer loose).
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Once cool enough to handle, run a knife between the edge of the cheesecake and the edge of the spring form pan. Allow to finish cooling to room temperature before releasing edge of spring form from base.
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Leaving cheesecake on base of pan, wrap with plastic wrap. Refrigerate cheesecake for about 8 hours or overnight, before removing cheesecake from spring form pan base and/or serving.
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Combine powdered sugar and freeze dried strawberry powder.
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Add half of milk, while stirring. Try to incorporate as much of the powdered sugar as you can. Stir in vanilla extract.
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While stirring, slowly start adding in remainder of milk. I wanted a consistency that can be poured but not overly runny. You can use more or less milk than directed, to achieve your desired results.
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You can garnish the whole cheesecake or individual slices with homemade whipped cream and strawberries (fresh or freeze dried).
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If making as part of the Red, White and Blue Cheesecake Trio, cut cheesecake into thirds and plate with other flavors before final toppings are added (but after optional glaze).
I prefer to use freeze dried strawberry powder (because of the lack of seeds and it's more cost effective), but you can also use whole freeze dried strawberries that have been finely crushed.
When plated with a Basic Cheesecake and Blueberry Cheesecake, you get an amazing Red, White and Blue Cheesecake Trio. Perfect for potlucks!
Check out additional cheesecake recipes and tips at KFO Cheesecake Tips and Recipe List!
This classic cheesecake is great on it's own for a simple dessert, or topped with chocolate or berries and a little whipped cream. It is also great as part of the Red, White and Blue Cheesecake Trio, and great to take to your next potluck.
- 1.5 cups graham crackers crushed about 1 package
- 1/2 cups walnuts finely chopped
- 6 Tablespoons butter unsalted melted
- 1 Tablespoon granulated sugar
- 1 pinch kosher salt
- 24 ounces cream cheese softened
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/2 cup milk
- 3 whole eggs
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoon pure vanilla extract
- 1 batch whipped cream
- 1/2 cup fresh berries sliced, if needed
-
Combine all crust ingredients (crushed graham crackers, sugar, salt, walnuts, and melted butter) until thoroughly mixed. Press crust mixture evenly and firmly into spring form pan.
-
Place spring form and crust into oven. Bake for 10 minutes, or until you smell crust toasting and crust starts to brown.
-
Start mixing cream cheese, to break it up. Add sugar, flour and salt, mixing slowly at first, stopping to scrape the sides of the bowl as needed. Mix thoroughly.
-
Slowly add milk and vanilla extract, while mixing on a slow speed. Mix until completely smooth, scraping sides of bowl if needed.
-
Add eggs, one at a time, mix until just until completely combined.
-
Pour base/batter evenly onto prepared crust, in spring form pan. Bake for about 60 minutes at 350F, or until just set (no longer loose).
-
Once cool enough to handle, run a knife between the edge of the cheesecake and the edge of the spring form pan. Allow to finish cooling to room temperature before releasing edge of spring form from base.
-
Leaving cheesecake on base of pan, wrap with plastic wrap. Refrigerate cheesecake for about 8 hours or overnight, before removing cheesecake from spring form pan base and/or serving.
-
You can garnish the whole cheesecake or individual slices with homemade whipped cream and fresh berries.
-
If making as part of the Red, White and Blue Cheesecake Trio, cut cheesecake into thirds and plate with other flavors before final toppings are added.
You can get extra vanilla flavor if you add about 1 Tablespoon of vanilla bean paste to the base/batter.
When plated with a Basic Cheesecake and Blueberry Cheesecake, you get an amazing Red, White and Blue Cheesecake Trio. Perfect for potlucks!
Check out additional cheesecake recipes and tips at KFO Cheesecake Tips and Recipe List!
I've been craving a blueberry cheesecake, one with the blueberry flavor consistently throughout it. Freeze dried blueberry powder brings the concentrated and bright blueberry flavor, and is great as part of the Red, White and Blue Cheesecake Trio!
- 1.5 cups graham crackers crushed about 1 package
- 1/2 cups walnuts finely chopped
- 6 Tablespoons butter unsalted, melted
- 1 Tablespoon granulated sugar
- 1 pinch kosher salt
- 24 ounces cream cheese softened
- 1/2 cup freeze dried blueberry powder or use finely crushed freeze dried blueberries
- 3/4 cup granulated sugar
- 2/3 cup all-purpose flour
- 1/2 cup milk
- 3 whole eggs
- 1/8 teaspoon kosher salt
- 1 1/2 teaspoon pure vanilla extract
- 1 Tablespoon freeze dried blueberry powder
- 1/4 cup powdered sugar
- 1/2 teaspoon pure vanilla extract
- 1 batch whipped cream
- 1/2 cup fresh blueberries or freeze dried blueberries
-
Prepare 10 inch spring form pan by placing a round of parchment paper in the bottom (or grease well).
-
Combine all crust ingredients (crushed graham crackers, sugar, salt, walnuts, and melted butter) until thoroughly mixed. Press crust mixture evenly and firmly into spring form pan.
-
Place spring form and crust into oven. Bake for 10 minutes, or until you smell crust toasting and crust starts to brown.
-
Combine sugar, flour, salt and blueberry powder. Ensure blueberry powder has evenly dispersed in mixture (this helps to mix it, without clumping).
-
Start mixing cream cheese, to break it up. Slowly start adding in the blueberry powder/flour/sugar/salt mixture, stopping to scrape the sides of the bowl as needed. Mix thoroughly.
-
Slowly add milk and vanilla extract, while mixing on a slow speed. Mix until completely smooth, scraping sides of bowl if needed.
-
Add eggs, one at a time, mix until just until completely combined.
-
Pour base/batter evenly onto prepared crust, in spring form pan. Bake for about 60 minutes at 350F, or until just set (no longer loose).
-
Once cool enough to handle, run a knife between the edge of the cheesecake and the edge of the spring form pan. Allow to finish cooling to room temperature before releasing edge of spring form from base.
-
Leaving cheesecake on base of pan, wrap with plastic wrap. Refrigerate cheesecake for about 8 hours or overnight, before removing cheesecake from spring form pan base and/or serving.
-
Combine powdered sugar and freeze dried blueberry powder.
-
Add half of milk, while stirring. Try to incorporate as much of the powdered sugar as you can. Stir in vanilla extract.
-
While stirring, slowly start adding in remainder of milk. I wanted a consistency that can be poured but not overly runny. You can use more or less milk than directed, to achieve your desired results.
-
You can garnish the whole cheesecake or individual slices with homemade whipped cream and/or blueberries (fresh or freeze dried).
-
If making as part of the Red, White and Blue Cheesecake Trio, cut cheesecake into thirds and plate with other flavors before final toppings are added (but after optional glaze).
I prefer to use freeze dried blueberry powder (because of more even consistency and it's more cost effective), but you can also use whole freeze dried blueberries that have been finely crushed.
When plated with a Basic Cheesecake and Strawberry Cheesecake, you get an amazing Red, White and Blue Cheesecake Trio. Perfect for potlucks! Check out additional cheesecake recipes and tips at KFO Cheesecake Tips and Recipe List!
Check out other cheesecake tips and recipes at KFO Cheesecake Tips and Recipes List!
Interested in other uses for freeze dried berry powders? You can flavor your yogurts with blueberry, strawberry or raspberry freeze dried fruit powders. Check out Yogurt Customization #1 (Citrus, Strawberry and Raspberry) and Yogurt Customization #2 (Vanilla Bean, Blueberry, and Peace-Mango) for more information.
