4th of July Dessert - Flag Cheesecake

Create a spectacular patriotic dessert for your 4th of July, Memorial Day, Labor Day, or Veterans Day party with this Flag Cheesecake! This scrumptious dessert will not disappoint.

You probably figured it wouldn't take me long to make another decorated cheesecake. Everyone seemed to like the Daisy Cheesecake, and this Flag Cheesecake for the 4th of July is just one more of many designs yet to come.

I am really in love with this idea. There are endless possibilities.

Creating red, white, and blue food for the 4th of July is quite fun, but I have to admit that the 4th of July is one of my least favorite holidays, not because we are celebrating our country's independence, but because of the sweltering heat and humidity that always accompanies the day.

Being outside at a picnic on a beautiful 70-degree day is heaven, but on a 90-degree day, I'd rather stay inside in my lovely air conditioning.

When the weather is nice, I can spend all day outside. I did just that on Saturday. I was awake with the birds, walked my dog, rode my bike, sat on the porch and checked my e-mails, did some gardening, talked to the neighbors, had dinner on the front porch, and walked the dog again.

I wasn't terribly productive, but I didn't care. I knew that the heat and humidity were to arrive the next day and I wanted to enjoy every wonderful minute outdoors.

I'm not sure what we'll be doing for the Fourth of July, but I do know that instead of baking outside, I'll be inside enjoying a nice big slice of this cheesecake.

Flag Cheesecake

Ingredients:

1 cup graham cracker crumbs (15 squares)
pinch of cinnamon
4 tablespoons (½ stick) butter, melted
24 ounces (3 blocks) cream cheese, softened
1 cup sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract or vanilla paste
food coloring - red and blue

Supplies:

9-inch springform pan or PushPan*

roasting pan or round pan that is large enough to hold the springform pan

The PushPan by Kuhn Rikon is a fantastic pan. The outer ring does not clip open and closed, instead, the bottom plate pushes up and out of the ring. It has a silicone gasket around the bottom which not only holds it in place but miraculously keeps the water out. Another great feature it the plate is flat, no lip means it's easier to remove the cheesecake.

Instructions:

• Preheat oven to 325 degrees Fahrenheit.
• Combine graham cracker crumbs, cinnamon, and melted butter.
• Press the mixture into the bottom and up the sides of the PushPan or spring-form pan.
• Bake for 10-12 minutes until the edges begin to brown. Allow the crust to cool for at least 10 minutes.

I suggest you bake the cheesecake in a water bath so that it has a smooth and creamy texture and won't crack.

You can either bring a large pot of water to a boil and pour it in the pan after you add the cheesecake, or you can fill your pan now with enough hot water so that it will come ½ way up the sides of your springform pan. Place that in the hot oven until ready to bake the cheesecake.

A flat rack inside the roasting pan makes it easy to remove the baked cheesecake.

• Beat the cream cheese on medium speed until smooth, scraping down the sides of the bowl and the beater as needed.
• Add sugar and beat until light and fluffy.
• Add eggs one at a time and beat until creamy.
• Add sour cream and vanilla and beat until combined.

• Pour ⅓ cup of cheesecake batter into a small bowl.
• Color it red.
• Pour 2 tablespoons of batter into another bowl and color it blue.

• Pour the colored batter into a squeeze bottle (or use a pastry bag or zip-top bag.)
• Create the corner of the flag using blue. You can add small little stars or one big star.

• Pipe red stripes across the cheesecake.

• Bake in a water bath for 45-50 minutes until the top looks set.
• The center of the cake will jiggle but not look wet.
• If you think it might not be quite ready but are worried you will over-bake it, you can open the oven door, turn off the oven and leave the cheesecake in the water bath for a while.
• I've done this a few times and it works great. I've never had an over-baked cheesecake.

• Allow the cheesecake to cool for one hour at room temperature then refrigerate for at least 4 hours, preferably overnight.

• If you use a PushPan, you'll need to set the cake on a tall round container, push down on the metal ring, removing it from around the cake.

Items used to create this project are available on Amazon.com (commission earned for sales).

Recipe

Originally published on June 16, 2014

Print

Flag Cheesecake

Prep Time

40 mins

Cook Time

45 mins

 

Decorate the top of a delicious cheesecake with a red, white, and blue flag for your 4th of July or Americana celebration.

Course: Dessert

Cuisine: American

Keyword: 4th of july dessert, cheesecake

Servings: 12

Author: Beth

Ingredients

• 1 cup graham cracker crumbs (from 15 squares)
• 1 pinch cinnamon
• 4 tablespoons butter, melted
• 24 ounces (3 blocks) cream cheese, softened
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 teaspoon vanilla extract or vanilla paste
• food coloring - red and blue

Instructions

1. Set your ingredients on your counter (at room temperature) for at least 1 hour so the ingredients come to room temperature.

2. Preheat oven to 325 degrees Fahrenheit.

3. Combine graham cracker crumbs, cinnamon, and melted butter.
4. Press the mixture into the bottom and up the sides of the PushPan or spring-form pan.
5. Bake for 10-12 minutes until the edges begin to brown. Allow to cool completely.
6. Beat the cream cheese on medium speed until smooth, scraping down the sides of the bowl and the beater as needed.
7. Add sugar and beat until light and fluffy.
8. Add eggs one at a time and beat until creamy.
9. Add sour cream and vanilla and beat until combined.
10. Pour ⅓ cup of cheesecake batter into a small bowl.
11. Color it red.
12. Pour 2 tablespoons of batter into another bowl and color it blue.
13. Pour the colored batter into a squeeze bottle (or use a pastry bag or zip-top bag.)
14. Create the corner of the flag using blue. You can add small little stars or one big star.
15. Pipe red stripes across the cheesecake.
16. Bake in a water bath for 45-50 minutes until the top looks set.
17. The center of the cake will jiggle but not look wet.
18. If you think it might not be quite ready but are worried you will over bake it, you can open the oven door, turn off the oven and leave the cheesecake in the water bath for a while.
19. Allow the cheesecake to cool for one hour at room temperature then refrigerate for at least 4 hours, preferably overnight.

More 4th of July Dessert Ideas
from Hungry Happenings

4th of July - Red, White and Blue Tie-Dye Cake

Sugar Coated Marshmallow Flags

4th of July Fruit Pizza

Uncle Sam Nutter Butters

Sprinkles Will Fly 4th of July Cupcakes

Patriotic Pops - Rice Krispies Treat Stars

Red, White and Blue Fudge Stars

If you're looking for other 4th of July Recipes, click the link and explore all my other Independence Day-inspired food.

• Author
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Beth

Hi, I'm Beth Jackson Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com

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