Red, White & Blue Cheesecake

Time: 2 hours plus cooling time (make the day before)

This is a recipe that my mom makes and is one of my favorites. It is a very flavorful, colorful, decadent (and filling) cheesecake! It is great for any celebration, however, to our US friends and neighbors, this cheesecake always makes me think of you! Enjoy.

Music Selection: Bruce Springsteen – Born In the USA



2 cups graham cracker crumbs or crushed nilla cookies

¼ cup sugar

¼ cup melted butter


1 ½ cup sugar

3 tsp cornstarch

1 cup whipping cream, unwhipped

1 ½ cup sour cream

36 oz cream cheese, at room temperature

540 mL can of blueberry pie filling

1 ½ tsp vanilla

¼ cup cherry jam or cherry pie filling


Whipped Cream, whipped thick


Preheat oven to 375 deg. Butter a 10 inch springform pan and wrap it well in foil (double layer). Mix all the crust ingredients well and press into bottom of the pan. Bake 10 minutes, until set, then set aside.

In a large bowl, mix the sugar, cornstarch, whipping cream, sour cream and cream cheese with an electric blender/beater.

Split the filling evenly into 3 separate bowls.

In the first bowl, mix in ¼ cup of blueberry pie filling. Leave the remaining pie filling for the topping.

In the second bowl, mix in the vanilla.

In the third bowl, mix in the cherry jam.

Pour the blueberry filling over the crumbs in the spring form pan. Spread evenly.

Then gently spoon the vanilla topping on top  of the blueberry filing and spread evenly.

Finally, gently spoon the cherry filling on top of the vanilla layer.

Place the cheesecake in a large roaster or pan. Ensure the foil is tight and will not be penetrated by water. Pour water around it until about half way up the outside of the pan. Place cheesecake in oven and bake for 90 minutes.

Remove roaster and let cheesecake cool slowly in the water bath for another 90 minutes. Remove from the water bath and place in fridge to cool for at least 4 hours, better if you can over night.

Whip the whipping cream.

Take the cooled cheesecake and with a knife, cut around the edge to loosen it from the pan. Unspring the pan. Spoon the blueberry filling in the middle of the cake, but not all the way to the edges. Decorate with the whipped cream. Enjoy this with tea or boozy coffee!

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