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Stars and Stripes Cheesecake
If you're not celebrating a patriotic holiday just top the cheesecake with your favorite fruit.
Quick Facts
Prep Time: 30 minutes
Bake Time: 25 to 30 minutes
Chill Time: 1 hour
Yield: 15 servings
Ingredients
GRAHAM CRACKER CRUST:
- 1 cup graham cracker crumbs
- 3 tablespoons butter OR margarine, melted
- 2 tablespoons sugar
CHEESECAKE:
- 3 packages (8 ounces each) cream cheese, at room temperature
- 1/3 cup sugar
- 2 tablespoons Argo® Corn Starch
- 1 cup Karo® Light Corn Syrup
- 3 eggs
- 2 tablespoons lemon juice
- 1 cup fresh blueberries
- 1 pound strawberries, halved (about 3 cups)
- 1 cup heavy OR whipping cream, whipped or whipped topping
Directions
- Preheat oven to 325ºF.
- To prepare GRAHAM CRACKER CRUST: Combine crumbs, butter and 2 tablespoons sugar. Press into the bottom of a 13 x 9-inch baking dish.
- To prepare CHEESECAKE: Beat cream cheese, sugar and Argo® corn starch in a large bowl with mixer at medium speed until smooth. Beat in Karo® corn syrup, eggs and lemon juice until blended and smooth. Pour into prepared baking dish.
- Bake 25 to 30 minutes or just until set. Cool on wire rack. Refrigerate until well chilled.
- Arrange blueberries (about 30 to 40) in rows in upper left corner of cheesecake to form a rectangle, spacing rows about 1/2-inch apart (to leave room for whipped cream). Arrange halved strawberries on top of remaining portion of cheesecake also in rows about 3/4-inch apart, like a flag. Place whipped cream in a plastic bag and snip off the corner of the bag. Use the bag to pipe whipped cream between the rows of blueberries and strawberries, completing the flag design. Keep refrigerated.
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