WAVE YOUR FLAG CHEESECAKE
Learn how to make this wave your flag cheesecake! This wave your flag cheesecake will take center stage at summer BBQs all summer-long.
Provided by My Food and Family
Categories Recipes
Time 4h25m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Slice 1 cup strawberries; halve remaining strawberries. Set aside. Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until slightly thickened.
- Meanwhile, line bottom of 13x9-inch dish with cake. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until gelatin is firm.
- Beat cream cheese and sugar in large bowl with whisk until blended. Stir in COOL WHIP; spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble stripes of flag. Add remaining blueberries for stars.
Nutrition Facts : Calories 220, Fat 12 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 35 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 0.9444 g, Sugar 0 g, Protein 3 g
AMERICAN BERRY NO-BAKE CHEESECAKE RECIPE
Need a surefire winner for the patriotic holidays? Here's our American Berry No-Bake Cheesecake recipe. Try this no-bake cheesecake recipe for any holiday!
Provided by My Food and Family
Categories Recipes
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese and sugar in large bowl with mixer until well blended. Whisk in COOL WHIP.
- Spoon into crust.
- Refrigerate 3 hours or until set. Arrange berries on cheesecake to resemble flag.
Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 60 mg, Sodium 330 mg, Carbohydrate 32 g, Fiber 2 g, Sugar 20 g, Protein 5 g
FRUITED-CHEESECAKE FLAG
Strategically placed berries make this rich, creamy, and indulgent dessert even more memorable. Cut into diminutive squares, the patriotic cake affords guests equal opportunity in their pursuit of the perfect summer sweet.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes 48 squares
Number Of Ingredients 16
Steps:
- Preheat oven to 300 degrees. Coat a 13-by-18-inch rimmed baking sheet with cooking spray. Line with parchment, leaving a 2-inch overhang on the long sides. Coat parchment with spray.
- Sift flour and 1 3/4 teaspoons salt into a bowl. Cream butter with a mixer on medium-high speed, occasionally scraping bowl, until fluffy, 3 to 5 minutes. With the mixer running, slowly add light-brown sugar, beating until very pale and fluffy, about 2 minutes. Add flour mixture all at once, and beat on low speed until just incorporated.
- Transfer dough to sheet. Use a large piece of plastic wrap to press dough into an even layer that covers the bottom of the sheet. Cover and refrigerate until firm, about 20 minutes.
- Bake dough until entire surface is golden brown, about 40 minutes. Let cool completely in sheet on a wire rack. Raise oven temperature to 350.
- In a clean bowl, beat cream cheese with a mixer on medium speed, occasionally scraping bowl, until fluffy, about 3 minutes. Reduce speed to low, and add granulated sugar in a slow, steady stream. Scrape bowl, then mix in lemon zest, vanilla and almond extracts, and a pinch of salt until well combined. Scrape bowl, then beat in eggs, 1 at a time, until incorporated. The mixture should be very smooth; scrape bowl as necessary. Pour over crust, and spread into an even layer.
- Bake until filling is set, about 25 minutes. Let cool completely in sheet on rack. Refrigerate until firm and cold, about 4 hours (or overnight).
- Run a sharp knife along short sides of sheet, and use parchment to lift out cheesecake. Run knife under hot water and dry well. Use it to cut cheesecake into 48 squares, wiping knife clean between cuts.
- Transfer squares to a serving platter, reforming the rectangle. Decorate top left squares (3 down and 4 across), placing a blackberry in the center of each square and mounding blueberries around it. Using a long offset spatula, slide out 4 squares from bottom row. Top each square with 3 strawberry slices, dust with confectioners' sugar, and return to rectangle. Repeat with remaining 4 squares on bottom row and then squares on alternating rows. Alternatively, omit strawberries and dust alternating rows generously with confectioners' sugar. Place raspberries on every unadorned row, beginning with top row. Serve immediately (or refrigerate overnight).
AMERICAN FLAG CHEESECAKE
Make and share this American Flag Cheesecake recipe from Food.com.
Provided by shysavsianna
Categories Cheesecake
Time 4h25m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Slice 1 C strawberries and halve remaining 3 C, set aside.
- Stir boiling water into gelatin in large bowl at least 2 minutes. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 minutes or until slightly thickened.
- Line bottom of 13 inches dish with cake slices. Add sliced strawberries and 1 cup of blueberries to thickened gelatin. Spoon over cake slices. Refrigerate 4 hours or until firm.
- Beat cream cheese and sugar until smooth. Spread cream cheese mixture over gelatin. Arrange strawberry halves on cream cheese mixture for stripes of flag. Arrange remaining 1/3 C blueberries on cream cheese mixture for stars.
Nutrition Facts : Calories 278.6, Fat 17.9, SaturatedFat 11.8, Cholesterol 78.5, Sodium 198.8, Carbohydrate 27.1, Fiber 1.2, Sugar 14, Protein 4.2
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