Red, White, and Blue Cheesecake

Crust:

¾ cup graham cracker crumbs
¾ cup Nilla Wafers crumbs
¼ c. granulated sugar
¼ cup butter, melted

Filling:

3 (8 oz) packages of cream cheese*
1 ¼ c. sugar
¼ tsp salt
¾ c. sour cream
3 tsp. vanilla
1 T. fresh lemon juice
3 eggs*

Topping:

1 c. Cut fresh strawberries
1 c. Fresh blueberries
3/4c. Strawberry jelly

*Very important to have at room temperature

Directions

Preheat oven to 350°. Cover a 9 inch springform pan with foil (helps the cheesecake come out easier).
Combine graham cracker crumbs, nilla wafer crumbs, sugar, and melted butter. Press mixture into the bottom of the springform pan and around the sides – set aside.
In a large mixing bowl, combine cream cheese, sugar and salt. Then add sour cream, vanilla, and lemon juice.
Add eggs, one at a time, beat well after each addition.
Pour mixture into the prepared pan and bake for 50 minutes. (ovens differ so when the cake starts to crack on top – it is done)
Place on an oven rack to cool and run knife around edges. Refrigerate for at least 4 hours.

Topping:
After the cheesecake has refrigerated for 3 hours, wash all fruit and cut strawberries.
Put jelly in a microwave safe dish and melt for 30 seconds.
Mix in with the fresh fruit.
Add the fruit to the top of the cheesecake. Allow to refrigerate for at least another hour.
Emily Bush is a student at Miami University in Oxford, Ohio studying History and Journalism. Emily wrote for Miami’s on-campus magazine called the Miami Quarterly. She has a passion for writing about things that she loves – Pittsburgh, food, and fun! She also loves sports and playing games. She was born and raised in Pittsburgh.