Stars and Stripes Cheesecake
If you're not celebrating a patriotic holiday just top the cheesecake with your favorite fruit.
Prep Time: 30 minutes
Bake Time: 25 to 30 minutes
Chill Time: 1 hour
Yield: 15 servings
GRAHAM CRACKER CRUST:
1 cup graham cracker crumbs
3 tablespoons butter OR margarine, melted
2 tablespoons sugar
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
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
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.