*  Exported from  MasterCook  *
                       RED, WHITE AND BLUE CHEESECAKE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cakes                            Cheesecakes
                 Fruits                           Desserts
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   28                    Chocolate wafers, ground
                         Fine, about 1 1/2 cups crumb
      1/2   c            Unsalted butter, melted
    4                    8-oz packages cream cheese
    1 1/2   c            Sugar
    2       T            Flour
    5       lg           Eggs
      1/2   c            Sour cream
    1       t            Freshly grated orange zest
    1       t            Freshly grated lemon zest
      1/2   ts           Salt
    1 1/2   ts           Vanilla
    1 1/2   c            Raspberries, approx
    1 1/2   c            Blueberries, approx
   For the crust:  In a bowl stir together the cookie crumbs and the butter
   until the mixture is combined well, and pat the mixture onto the bottom and
   1/2 inch up the side of a 9 1/2 inch springform pan. Chill the crust for 30
   For the Filling:  Preheat the oven to 325F.  In a bowl with an electric
   mixer beat cream cheese until it is light and fluffy. Add the sugar
   gradually, beating, and beat until the mixture is combined well. Beat in
   the flour, add the eggs, 1 at a time and beating after each addition, and
   beat in the sour cream, the zests, salt and vanilla, beating the filling
   until it is combined well.
   Pour the filling into the crust and bake the cheesecake in a foil lined
   shallow baking pan in the middle of the oven for 1 hour and 10 minutes. The
   cake will not be completely set; it will set as it cools. Turn the oven off
   and let the cake stand in the oven with the oven door propped open about 6
   inches until it is cooled completely. Chill the cheesecake, covered,
   Remove the sides of the pan.  Arrange the raspberries in a star shape on
   the top of the cake, and arrange the blueberries around them to cover the
   rest of the cake.
   Gourmet Magazine July 1993
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