Fourth of July CheesecakeJanet TharpeFaye Patterson, shown here, submitted the recipe to Janet's column.

Just A Pinch Recipes

Patriotism on a Plate—Fourth of July Cheesecake
Janet Tharpe

Looking for a Fourth of July dessert kids can help make? Then, you should try Faye Patterson’s Fourth of July Cheesecake. Faye’s cheesecake is both delicious AND fun. This would look great on any table... picnic or otherwise.

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“I make this every year—it’s a tradition!”

- Faye Patterson, Erie PA (Pop. 101,786)



What You Need

3 c vanilla wafers

4 tbsp butter, melted

3 tbsp sugar substitute

1 pkg unflavored gelatin (1 envelope)

1 c milk

16 oz cream cheese, softened

2 tbsp lemon juice

1 tbsp grated lemon rind

2 tsp vanilla extract

1/3 c sugar

1 pt blueberries

2 pt raspberries



• Mix vanilla wafer crumbs, butter and 3 tablespoons of sugar (to taste) in a medium bowl.

• Pat evenly on bottom of jelly roll pan, 15 x 10 inches.

• Sprinkle gelatin over milk in small saucepan. Let stand 2 to 3 minutes.

• Heat over medium low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.

• Beat cream cheese until fluffy in large bowl; gradually beat in milk mixture. Beat in lemon juice and rind, vanilla and remaining sugar.

• Pour mixture over crust; refrigerate until set, 3 to 4 hours

• Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

• Janet’s Tip: I prefer a fairly solid crust, so I chose to bake the crust for 10 minutes at 350 degrees.

© 2011 Just A Pinch Recipe Club.

Brought to you by American Hometown Media

Used by Permission.


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