By emma hynes
Nothing says festive like a dessert that doubles as a tribute to the stars and stripes. This American flag cheesecake is the ultimate showstopper for your 4th of July table.
This sweet treat adds a red, white and blue-tiful touch to any celebration. Bonus: it’s easier to make than it looks!
1 ½ cups graham cracker crumbs ¼ cup melted butter 3 (8 oz) packages cream cheese, softened 1 cup granulated sugar 3 large eggs
1 tsp vanilla extract 1 cup sour cream Fresh strawberries (for red stripes) Fresh blueberries (for blue field) Whipped cream (for white stripes)
Mix graham cracker crumbs and melted butter until evenly combined. Press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you make the filling.
Beat the softened cream cheese until smooth and creamy. Gradually add sugar and continue mixing until fully combined. Add eggs one at a time, beating well after each. Stir in vanilla extract and sour cream until the batter is silky and smooth.
Pour the filling over the chilled crust. Bake at 325°F (160°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door and let the cheesecake cool inside for 1 hour.
Remove from the oven and cool completely on a wire rack. Then refrigerate for at least 4 hours or overnight for best results.
Arrange blueberries in the top left corner of the cheesecake, forming a rectangular “star field.” Slice strawberries and lay them out in horizontal rows for the red stripes.
Use dollops or smooth layers of whipped cream between the strawberry rows to create white stripes.
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