Birthday binge

Grilled meats, hot dogs, hamburgers and potato salads are standard fare for Fourth of July barbecues. So are red, white and blue desserts: layered Jell-O parfaits, strawberry-blueberry ice cream sundaes, and rectangular-shaped white cakes decorated with a flag topping.

Cheesecakes are a big part of the tradition, too. There are the store-bought type, the no-bake type, and the easy-bake box mix type.

But let’s face it, those desserts would suffice at any time, and the Fourth of July only comes once a year. So when friends and family gather at your home to watch fireworks erupt across the skies, why not dazzle them with a special, homemade cheesecake as well?

As they bite into a creamy, crunchy piece of nutty red white and blueberry cheesecake, flavors ranging from sweet to tangy will erupt on their taste buds. The sweetness of the fluffy cheesecake is complemented by the meaty nut crust and the tart burst of fresh berries.

The recipe is easy to make, and followed precisely, it will turn out well. But it is expensive and time consuming to make. Ingredients will cost about $20. And although prep time is only about 15 minutes, the cheesecake must bake for one hour and cool in the oven for another hour.

Then the cheesecake must be chilled in the fridge overnight, and the topping must be prepared the next day before serving. But it’s well worth the time, money and effort. You’ll reap the fruits of your labor when your guests rave over this delicious dessert you prepared especially for them.

Nancy Gilkey can be reached at nancygilkey@q.com or 261-9144.

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NUTTY RED, WHITE AND BLUEBERRY CHEESECAKE

(Makes 16 thin slices)
• Crust
2 cups chopped nuts (pecans and/or walnuts)
2  tablespoons butter, slightly melted
2 teaspoons brown sugar

• Filling
3 eight-ounce packages cream cheese, at room temperature
4 eggs, at room temperature
3 / 4 cups sugar
Zest and juice of 1 small lemon
1 teaspoon vanilla

• Topping
1 pint sour cream
1 / 2 cup sugar
1 teaspoon vanilla extract
1 pint fresh raspberries
1 pint fresh blueberries

Preheat oven to 325 degrees. Line bottom and lower half of spring form pan with parchment paper to prevent any leakage. Mix nuts, butter and brown sugar; press into bottom of spring form pan and place in freezer. Meanwhile, beat cream cheese until smooth. Slowly add sugar, vanilla, lemon zest and juice. Then add eggs, one at a time. Beat mixture after each egg, but do not over beat. Pour mixture into pan and bake for one hour. (Place pan on cookie sheet with a parchment paper liner to catch any leaks.) Turn off oven. Cheesecake will not appear to be done in the center. Let cheesecake cool in oven with door ajar for one hour. Refrigerate overnight.

The next day, prepare topping: Mix sour cream, sugar and vanilla well. Spoon a dollop on top of each slice of cheesecake, and serve with a generous amount of  fresh raspberries and blueberries.