July Recipe of the Month: Red, White and Blue Cheesecake
Posted Jul 1st, 2020
Best Choice Nonstick Cooking Spray
18.3oz Best Choice Brownie mix
2lbs Fresh Strawberries, stemmed
16oz Fresh Blueberries
2-8oz Best Choice Cream Cheese, room temperature
1 cup Best Choice Sugar
4 cups Best Choice Heavy Whipping Cream
1 cup Best Choice Sour Cream
1 tsp Best Choice Pure Vanilla Extract
2-1/4oz packages unflavored gelatin
Preheat the oven to 350 degrees F. Lightly spray a 9×13 baking pan with nonstick spray. Line the pan with parchment paper, leaving at least a 2-inch overhang on all sides.
Prepare the brownies according to the directions on the box in your prepared pan. Let cool completely on a rack for about an hour.
Wash and dry the strawberries and blueberries. Slice 5-7 strawberries into 1/8-inch-thick slices, enough to line the sides of the pan with strawberry slices. Leave the rest of the strawberries whole.
Beat the cream cheese, sugar and 3 ½ cups of heavy cream in a large bowl with an electric mixer on medium speed for 3-4 minutes. Fold in the sour cream and vanilla.
In a small sauce pan bring the last ½ cup heavy cream to a boil, whisk in the gelatin. Continue to whisk off heat until the gelatin is dissolved about 2-3 minutes. Fold the gelatin mixture into the cream cheese mixture until well combined.
Stand the sliced strawberries upside down around the outside perimeter of the pan with the flat cut sides touching the sides of the pan. Pour 3 cups of cream cheese mixture on top of the brownies and use a spatula to spread it out. Press the remaining whole strawberries into the cream cheese with the point side up. You should end up with around 5 rows of 8 strawberries. Spread the remaining cream cheese mixture on top of the strawberries and smooth over. Chill until set, about two hours or overnight.
Using the parchment overhang, pull up to remove the cheesecake from the pan and place onto a serving platter, pulling the parchment out from underneath. Top with blueberries and serve.