Patriotic Sweet Treat (Print Version)
# Ingredients:
→ Crust
01 -
Salt
02 -
Red food coloring gel
03 -
Butter, melted
04 -
Golden Oreo crumbs
→ Filling
05 -
Vanilla flavoring
06 -
Powdered sugar
07 -
Blue raspberry gelatin mix
08 -
Granulated sugar
09 -
Heavy cream
10 -
Cream cheese
→ Garnish
11 -
Blueberries, fresh
12 -
Frosting made with cream cheese
13 -
Strawberries, fresh
# Instructions:
01 -
Crush the golden Oreos super fine, then mix with melted butter, a pinch of salt, and a few drops of red coloring gel until it feels like damp sand. Press it tightly into a springform pan, making a flat base with slightly higher edges. Pop it in the freezer to solidify.
02 -
Beat together the heavy cream, powdered sugar, and vanilla just until soft, fluffy peaks appear. Be gentle to avoid whipping it too much.
03 -
Start by whipping the cream cheese until smooth. Add the granulated sugar and vanilla, then mix for a solid five minutes to get rid of lumps. Gently fold in half of the whipped cream to keep it airy but sturdy.
04 -
Let the blue raspberry JellO cool completely to room temp. Combine it slowly with the leftover whipped cream, stirring gently to get a smooth blue mixture.
05 -
Spread out the white cheesecake layer evenly over the frozen crust, then top it off carefully with the blue mixture. Smooth it out so your layers are neat. Stick it in the fridge for 5 hours or more to fully set.
06 -
Using a piping bag, add cream cheese frosting along the edges of the cake. Decorate the top with fresh strawberries and blueberries, nicely alternating them for a festive look.
# Notes:
01 -
Needs at least 5 hours in the fridge to firm up completely.
02 -
You can prepare this dessert up to two days ahead for less stress.
03 -
For the best taste and texture, chill thoroughly before serving.