Fourth of July Cheesecake

This is the most sublimely decadent cheesecake I 

have ever had the pleasure to taste.

Such a silky smooth texture.

Rose upped the standard by which all other

cheesecakes can be judged.

I won't say this is an easy dessert to make

but it is also not difficult.  Just time consuming. And takes a fair bit

of concentration.  

The cheesecake itself is very easy;

just loads of cream cheese, sour cream, eggs, lemon juice,

sugar and vanilla.  Loads.

The base varies from traditional cookie crust in that Rose 

chose to use her Red Velvet Cake. 

I followed her suggestion to substitute water for 

the red food coloring. 

A strawberry glaze was made rather than the raspberry because I had

an unopened jar of strawberry preserves.

This is spread over the top of the cake to help the cheesecake adhere.

As if all this wasn't enough, Rose encased this creation with her

sublime Dreamy Creamy White Chocolate frosting.

That in itself could qualify as dessert.

Blueberries are glistened with a sweetened cornstarch and sugar glaze.

My son requested raspberries so I followed the same method,

and turned both of the leftover berries into sauces.

I have to say, the raspberries are quite good this way.

I will make this cheesecake again and again 

with maybe just Faithy's blueberry sauce or raspberry sauce.

Honestly, this cheesecake can stand on its own

with the simplest accompaniment. 

~

The Baking Bible by Rose Levy Beranbaum