With a delicious cookie crust and patriotic-colored fruit topping, this creamy cheesecake is an obvious choice for your 4th of July celebration.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
439 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Melt butter in a small saucepan. Remove from the heat and mix in wafer crumbs until combined. Press mixture into the bottom of a 9-inch springform pan.
Step 3
Place the pan on a cookie sheet in the preheated oven and bake for 10 minutes.
Step 4
Meanwhile, combine cream cheese, sugar, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs, one at a time, beating well after each addition.
Step 5
Remove crust from the oven and pour cream cheese mixture over top.
Step 6
Return to the oven and bake until the edges are puffed and the surface of cheesecake is firm except for a small spot in the center that will jiggle when the pan is gently shaken, about 40 minutes.
Step 7
Remove from the oven. Run the tip of a table knife around the edges of the pan, set the pan on a wire rack, and allow the cheesecake to cool at room temperature, about 1 hour.
Step 8
Decorate the top with strawberries and blueberries and refrigerate until completely chilled, 8 hours to overnight.
Ingredients
½ cup white sugar
1 ½ teaspoons vanilla extract
2 cups crushed vanilla wafers
2 large eggs
6 tablespoons unsalted butter
½ cup fresh blueberries
½ cup fresh strawberries
3 (8 ounce) packages cream cheese, at room temperature
