This cheesecake in the patriotic colors of the state tricolor will be a real hit during the celebration of the national holiday. You can also use other food colors. dyes to make the cheesecake match your theme the party. After all, cooking it is much easier than it sounds. Divide the cream cheese-based filling by the number you need flowers, tint it and lay it out one by one on the prepared cake from crushed crackers. Only wooden is needed skewer and your imagination. Oven-bake cheesecake in a water bath and get ready to surprise your loved ones with a spectacular dessert with потрясающим вкусом. 
Time: 11 час.45 minutes Difficulty: easy Servings: 12 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
Korzh
- 2 tbsp. chopped graham crackers (about 18 whole crackers)
- 110 gr. melted butter
- 2 tbsp. l Sahara
- A pinch of fine salt
Filling
- 3 packs of 320 gr. whipped cream cheese
- 1 and 1/4 Art. Sahara
- 450 gr sour cream, room temperature
- 1 tbsp. fat cream
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- The juice of half a lemon
- 1 tsp red gel food coloring (or other color optional)
- 0.5 tsp blue gel food coloring (or other color optional)
- Special equipment: demountable form with a diameter of 25 see and wooden skewer
Recipes with similar ingredients: crackers, butter, sugar, curd cheese, sour cream, cream, eggs, vanilla extract, lemon the juice
Recipe preparation:
- Set the oven grid to a medium level and preheat oven to 160 ° C.
- Korzh: In a medium-sized bowl, mix the crushed crackers, butter, sugar and salt. Put the mixture on the bottom detachable form 25 cm. and press firmly. Bake until golden colors, 15-18 minutes. Cool the cake completely. Wrap the bottom and the side walls of the mold into a large piece of foil and place in a large brazier.
- Filling: In a large bowl, whisk with an electric mixer at an average speed for 1 minute, cream cheese with sugar. Add sour cream and beat until smooth. Add fat cream and mix. Beat the eggs one at a time, mixing by hand. Also mix vanilla and lemon juice by hand. (Be careful so as not to over-fill the filling, otherwise the cheesecake will turn into souffle!).
- Take 2 bowls and pour into them 1 tbsp. toppings. Add to one bowl is red and the other is blue food coloring. The rest leave the filling white.
- Using an ice cream spoon or large spoon, place on cake all the filling, alternating colors. Then stick a long wooden skewer to the bottom and spend it 4 times to leave marble stains and the resulting color effect is Tai Dai. Put uniform with cheesecake in a roasting pan. Pour into a roasting pan hot enough water so that it rises to about the middle of the walls of the mold with cheesecake.
- Bake until the cheesecake is frozen outside, but in the center still a little thin, about 1 hour 20 minutes. Turn off the oven and leave the cheesecake in the oven for another hour. Arrange Cheesecake from frypots to cool on a lattice. Take a knife between the cheesecake and walls of the form and cool it to room temperature. Cover cover and refrigerate for at least 8 hours.
- Remove the form from the cheesecake and transfer it to the stand for cake or serving dish.
