Fourth of July Cake
This scrumptious Fourth of July no bake cheesecake, is the perfect dessert for your Fourth of July party! Crushed graham crackers with ground walnuts make the perfect base! The fresh raspberries and blueberries, along with the freshly squeezed orange juice, help give it the perfect, natural coloring without having to resort to processed gel food coloring.
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Equipment
- Hand or stand mixer
- Springform pan 12 inch // 30 cm
- Wisk
- Microwave optional
Ingredients
Crust
- 10 oz Biscuits Graham cracker or petit beurre biscuits
- 5 oz Butter
- ¼ cup Milk
- ½ cup Walnuts
- 1 tbsp Cornstarch
Cheesecake Filling
- 25 oz Mascarpone
- 15 oz Cream cheese
- 1 cup Whipping cream
- ¾ cup Icing sugar
- 1 cup Blueberries
- ⅛ cup Water
- ¼ cup Sugar
- 1 cup Raspberries
- ⅛ cup Water
- ¼ cup Sugar
- 1 Orange freshly squeezed
Glaze
- ⅓ tbsp Gelatin granules
- ⅛ cup Water
- 7 tbsp Whipping cream
- ¼ cup White chocolate
- ¼ cup Blueberry/Raspberry
- Zebra rolls
Instructions
Crust
- Crush 10 oz Biscuits and ½ cup Walnuts with a rolling pin once you put them in a plastic bag. If you can get biscuit crumbs in the market, go for them or use a food processor for crushing the biscuits.10 oz Biscuits, ½ cup Walnuts
- Place 5 oz Butter and ¼ cup Milk in a microwave-safe bowl and melt it on a medium setting until the butter is completely molten.5 oz Butter, ¼ cup Milk
- Save 2 tbsp. on the side and mix the rest of the butter and milk with the crushed biscuits and walnuts.
- Mix until all the crumbs are mixed well with the butter.
- Put parchment paper on the bottom of the cake pan and brush it with the molten butter that we kept on the side. Sprinkle 1 tbsp Cornstarch on top of the paper and shake the cake pan until it's evenly covered with cornstarch, and get rid of the excess by turning it over.1 tbsp Cornstarch
- Place in the refrigerator for 2-3 minutes.
- Once the starch and butter dusting is cooled, pour the biscuit mix on top of it and tightly press it evenly till the edges of the cake pan.
- Put it in the freezer for at least 15 minutes
Cheesecake filling
- In a big mixing bowl (ideally the one of your kitchen machine) add 25 oz Mascarpone and mix it with a mixer for 3–5 minutes until it softens.25 oz Mascarpone
- While mixing, gradually add ¾ cup Icing sugar to the mascarpone, and after that 15 oz Cream cheese.15 oz Cream cheese, ¾ cup Icing sugar
- In a second bowl, mix 1 cup Whipping cream till it makes soft peaks on the mixers whisks.1 cup Whipping cream
- Gradually combine the mascarpone mix and whipping cream by hand with circling movements.
- After all the ingredients are well combined, separate them equally in 3 mixing bowls, so you can create the different flavors and colors.
- With two different pans start making the flavoring.
- In one pan, put ¼ cup Sugar (50 g), ⅛ cup Water (30 ml), and 11 cup Blueberries (150 g), and put on medium heat until the sugar is completely dissolved and mix with a spatula so you crush the blueberries.1 cup Blueberries, ⅛ cup Water, ¼ cup Sugar
- Pass the blueberry sauce through a close-meshed sieve directly into the mascarpone cream and mix well to obtain an excellent cheesecake cream.
- Take the springform pan with the biscuit base out of the freezer and evenly spread the blueberry mascarpone cream over it. Then put it back in the freezer.
- Repeat the same process in a different pan with the raspberries.
- Put ¼ cup Sugar (50 g), ⅛ cup Water (30 ml), and 1 cup Raspberries (150 g), and put on medium heat until the sugar is completely dissolved and mix with a spatula so you crush the raspberries.1 cup Raspberries, ⅛ cup Water, ¼ cup Sugar
- Again, pass the raspberry sauce through a fine mesh sieve to mix with the cream. Then spread it as a second layer directly on top of the blueberry layer.
- Then place it back in the freezer.
- For the orange cream, squeeze 1 Orange and strain the freshly squeezed orange juice into the mascarpone cream.1 Orange
- Mix the cream well with the orange juice and spread over the raspberry cream layer.
- Place back in the freezer. Leave it there for about half an hour before frosting the cheesecake.
Glaze
- Start making the glaze by putting ⅓ tbsp Gelatin granules in ⅛ cup Water and leave them to hydrate for 5 minutes.⅓ tbsp Gelatin granules, ⅛ cup Water
- Meanwhile, put 7 tbsp Whipping cream in a microwave till it goes over 60 °C // 140 °F (or 2-3 minutes on high setting).7 tbsp Whipping cream
- After that, add the gelatin to the cream, as well as ¼ cup White chocolate, and mix them till they combine well.¼ cup White chocolate
- Once combined, pour the glaze on top of the cheesecake.
- Garnish with ¼ cup Blueberry/Raspberry, and add some Zebra rolls if you fancy.¼ cup Blueberry/Raspberry, Zebra rolls
- Put the cheesecake in the freezer for at least 3 hours (preferably overnight).
- When the cake is hardened, remove it from the spring form.
- Once thawed, serve.
Nutrition
Serving: 1Slice | Calories: 491kcal | Carbohydrates: 28g | Protein: 6g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 273mg | Potassium: 128mg | Fiber: 1g | Sugar: 19g | Vitamin A: 1239IU | Vitamin C: 6mg | Calcium: 105mg | Iron: 1mg
Calories: 491kcal
Servings: 20 Servings
