Fourth Of July Wave Your Flag Cheesecake Recipes

WAVE YOUR FLAG CHEESECAKE

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.

FOURTH OF JULY CHEESECAKE

Steps:

• 1. Mix vanilla wafer crumbs, butter, and 3 tablespoons sugar (to taste) in medium bowl.
• 2. Pat evenly on bottom of jelly roll pan, 15 x 10 inches.
• 3. Sprinkle gelatin over milk in small saucepan; let stand 2 to 3 minutes.
• 4. Heat over medium-low heat, stirring constantly, until gelatin is dissolved. Cool to room temperature.
• 5. Beat cream cheese until fluffy in large bowl.
• 6. Gradually beat in milk mixture.
• 7. Beat in lemon juice and zest, vanilla and remaining sugar.
• 8. Pour mixture over crust. Refrigerate until set, 3 to 4 hours.
• 9. Before serving, decorate to look like a flag, using the blueberries for the stars, the raspberries for the stripes.

WAVE YOUR FLAG CHEESECAKE

Steps:

• 1. Slice 1 cup of the strawberries. Halve the remaining strawberries at this time and set aside.
• 2. Stir boiling water into dry jello mix in large bowl for 2 minutes or until completely dissolved.
• 3. Add enough ice to cold water to make 2 cups.
• 4. Add to Jello mixture and stir until ice is melted. Refrigerate for 5 minutes or until slightly thickened(consistency of unbeaten egg whites).
• 5. Meanwhile line the bottom of a 13x9 glass dish with the cake slices.
• 6. Stir sliced strawberries(not the halved ones) and 1 cup of blueberries into the Jello mixture and spoon over cake slices. refrigerate 4 hours or until SET.
• 7. Beat cream cheese and sugar until well blended then gently fold in the cool whip. Spread over SET jello.
• 8. Top with strawberry halves for the "stripes" and use remaining blueberries for the "star". Store in the refrigerator.

WAVE YOUR FLAG 'CAKE'

Steps:

• Slice 1 cup strawberries; cut remaining strawberries in half.
• Add boiling water to gelatin mixes in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened. Meanwhile, cover bottom of 13x9-inch dish with cake slices.
• Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake. Refrigerate 4 hours or until firm.
• Spread COOL WHIP over dessert. Top with fruit to resemble the US flag, using strawberries for the stripes and remaining blueberries for the stars.

NO-BAKE CHEESECAKE FLAG CAKE

Steps:

• Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
• Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
• Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
• Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
• Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
• Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
• Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
• Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.

JULY 4TH RED, WHITE AND BLUE CHEESECAKE

Steps:

• To Make the Crust:
• Preheat oven to 350 degrees F. Line an 8-inch springform pan or cake pan with parchment.
• In a food processor combine the graham crackers, butter, sugar and salt, until the mixture resembles cornmeal. Press the crumbs into the bottom of the pan, and bake for 10 to 15 minutes, or just until it starts to turn golden brown. Cool the crust completely, then freeze the crust.
• To Make the Cheesecake Batter:
• Cream together the cream cheese, sour cream, sugar, salt, eggs, vanilla, lemon juice and cornstarch, until very smooth, scraping down the bowl as needed. Divide the batter equally into 3 bowls. Add the raspberry preserves and a drop of red dye to one. Add the scraped vanilla bean to the next. Add the blueberry preserves and blue dye to the last bowl.
• Pour the red layer over the frozen crust and return to the freezer for about 30 minutes, or until the batter is slightly firm to the touch. While this layer is chilling, place the other bowls of batter in the freezer to allow them to set as well.
• Once the red layer feels thick, but not frozen solid, very carefully pour the white batter over the red. Do this very slowly, in small amounts, so that it doesn't break the surface of the red layer. Freeze the pan again for about 20 minutes. Check to make sure the blue batter isn't setting too firmly in the freezer; if it is, move it to the refrigerator.
• Turn the oven temperature to 300 degrees F.
• Add the blue layer in the same careful way. Place the pan on a baking sheet. Place in the oven, then pour hot water in the baking sheet, which will help the cake bake evenly. (If you are using the springform pan, you will need to cover the bottom of the springform pan with foil, to prevent any water from seeping in). Bake for 1 1/2 to 2 hours, or when it is set in the middle.
• When the cake is set in the middle, remove from the oven and allow to cool to room temperature, then refrigerate for several hours.
• Run a hot knife blade around the edge before removing the cake from the pan. If you are using a regular cake pan, you will need to heat the bottom quickly over the stove, then cover the top with plastic, invert onto a plate and finally transfer to the serving platter. Refrigerate the cake while you make the topping.
• In a small bowl add the gelatin to the cold water, stir to combine and allow to bloom for several minutes. Once the water has absorbed all the gelatin, add it to the hot simple syrup. If you made the simple syrup ahead, heat it. Add the blueberry preserves and transfer to a clean bowl to cool.
• Once the glaze has come to room temperature, it will thicken, but still be pourable.
• Place the blueberries on top of the cake.
• Pour the thickened glaze over the berries. It will run down the sides, which I think is quite pretty. Refrigerate until the glaze has set a bit. If you prefer clean sides, use a hot metal spatula to scrape the excess off the sides (this is very easy to do).
• Use a hot blade to cut the cake to keep the stripes distinct, and enjoy!

WAVE YOUR FLAG CHEESECAKE

Steps:

• SLICE 1 cup of the strawberries; set aside. Halve remaining 3 cups strawberries;set aside.
• STIR boiling water into gelatin in a larger bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ices is melted. Refrigerate 5 minutes or until slightly thickened (consistency of unbeaten egg whites).
• MEANWHILE,line the bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin;stir gently. Spoon over cake slices.Refrigerate 4 hours or until firm.
• BEAT cream cheese and sugar until smooth using a wire whisk or mixer; stir in whipped topping. Spread cream cheese mixture over gelatin. Arrange strawberry halves on cream cheese mixture for "stripes" of flag. Arrange remaining 1/3 cup of blueberries on cream cheese mixture for "stars".