Strawberry and Blueberry Cheesecake

Source: America's Favorite Food Associations

Strawberry and Blueberry Cheesecake

This is a terrific summer dessert. It's perfect for a summer birthday or holiday, too. Don't over bake the cheesecake and be sure to give it time to chill.

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Serves: 30
Prep Time: 15 minutes
Cook Time: 45 to 50 minutes

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1/2 cup graham cracker crumbs
vegetable spray
2 packages (8 ounces each) non-fat cream cheese
1 cup non-fat cottage cheese
1/2 cup sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups nonfat sour cream
3 tablespoons sugar
2 pints strawberries, hulled and thinly sliced
1/2 cup blueberries

Preheat the oven to 350°F. Lightly spray the bottom and sides of a 13 x 9 x 2-inch baking dish. Sprinkle the bottom with crumbs and set aside.

Using an electric mixer, beat the cream cheese, cottage cheese and sugar in large bowl until smooth. Add the eggs, one at a time, beating until just blended after each addition. Mix in the vanilla extract. Pour the filling into the crust.

Bake for about 40 minutes or until the filling is almost set. The cheesecake center will move only slightly when shaken. Remove the cheesecake from the oven but maintain the oven temperature. Set the cheesecake on a wire rack.

Mix the sour cream and sugar in a small bowl. Spread this topping evenly over the hot cheesecake and bake for about 5 minutes or until the topping begins to brown.

Transfer the cheesecake to a rack and cool for a few minutes.

Arrange the fruit on the sour cream topping as desired. To make the cheesecake look like an American flag, face the the pan sideways (13 inches across). Place blueberries in upper left hand corner, approximately 5 blueberries across and 4 blueberries down. This will create the blue background for the stars. Place 5 single rows of strawberries across for the red stripes.

Cover and chill for 6 to 8 hours.

Notes: Ingredients #1-2 are for the crust. Ingredients #3-7 are for the filling. Ingredients #8-11 are for the topping.

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