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Stars and Stripes Cheesecake

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  • Yield: 15 servings
  • Prep Time:  30 minutes
  • Bake Time: 25 to 30 minutes
  • Chill Time: 1 hour


  • 1 cup graham cracker crumbs
  • 3 tablespoons butter OR margarine melted
  • 2 tablespoons sugar
  • 3 package s (8 ounces each) cream cheese at room temperature
  • 1/3 cup sugar
  • 2 tablespoons corn starch
  • 1 cup Karo® Light Corn Syrup
  • 3 eggs
  • 2 tablespoons lemon juice
  • 1 cup fresh blueberries
  • 1 cup heavy OR whipping cream whipped or whipped topping


  • Preheat oven to 325°F.
  • Combine crumbs, butter and 2 tablespoons sugar. Press into the bottom of a 13 x 9-inch baking dish.
  • 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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