I know I promised this recipe a long time ago, but I hit the snag of losing the photos. After a couple of months of hit and miss searching I have finally found the pictures back of the cheesecake I made for Memorial Day. Hence Patriotic Cheesecake. Since I missed Memorial Day, I thought, oh 4th of July isn’t that far off, well the pictures were still lost so much for that. Then Labor Day came and went and now a month after that I finally find the silly pictures to post the recipe with photos. For this recipe you can also use my graham cracker recipe for the crust. Depending on the level of cinnamon flavor you are wanting that is an ingredient you will want to adjust.
Raspberry (Mint) Chocolate Cheesecake aka Patriotic Cheesecake
1.5 c graham crackers
4 Tbsp butter
1 c sugar, divided
16 oz cream cheese
36 g mint chocolate (I use Equal Exchange, the amount I have changes depending on my mood)
dash of salt
1.5 tsp vanilla divided
¼ c red raspberry preserves
1 c sour cream
Stir together crumbs, butter and ¼ cup sugar. Press into the bottom of a 9″ springform pan. Refrigerate while making the filling.
Combine eggs, cream cheese, 2/3 cup sugar, salt and ½ tsp vanilla. Beat on medium speed about 5 minutes. Set aside. In a double boiler, or on really low heat melt the chocolate and raspberry preserves. Pour the cream cheese mixture over the crust. Swirl in the chocolate mixture.
Bake at 250° for 25 minutes. Cool 30 minutes. While it’s cooling mix the sour cream, 3 Tbsp sugar and 1 tsp vanilla. This is when you make it blue if you would like. I went light with this batch, partially from the neon food coloring instead of regular. Spread the sour cream mixture on the cheesecake. Bake an additional 10 minutes. Cool to room temp and place in the fridge overnight to set. Serves 12ish…depends on how big the pieces are.
Enjoy! Hope you like this hybrid version of my cheesecake. So far everyone that has tried it has enjoyed it. Or they are just being nice. Either way I think it’s pretty darn tasty.