Fruited Cheesecake Flag Food

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NO-BAKE CHEESECAKE FLAG CAKE



No-Bake Cheesecake Flag Cake image

That you can make this lovely, sweet treat without turning on the oven is probably enough of a reason to give this serious consideration. Besides the taste and light mousse-like texture, I think your guests will enjoy the iconic stars and stripes design provided by the fresh blueberries and strawberries. USA! USA! USA!

Provided by Chef John

Categories     Desserts     Cakes     Cheesecake Recipes     No-Bake Cheesecake Recipes

Time 3h30m

Yield 12

Number Of Ingredients 13

1 ½ cups finely crushed graham cracker crumbs
¼ cup white sugar
2 tablespoons unsweetened cocoa powder
6 tablespoons butter, melted
1 cup cream cheese at room temperature
1 cup mascarpone cheese at room temperature
2 teaspoons grated lemon zest
2 teaspoons lemon juice
1 teaspoon vanilla extract
⅓ cup white sugar
1 ¼ cups cold heavy whipping cream
20 large fresh strawberries, hulled and halved lengthwise, or as needed
24 large fresh blueberries, or as needed

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.

Nutrition Facts : Calories 380.6 calories, Carbohydrate 22.4 g, Cholesterol 93.8 mg, Fat 31.6 g, Fiber 1.3 g, Protein 4.5 g, SaturatedFat 18.5 g, Sodium 181.6 mg, Sugar 14.9 g

FRUITED-CHEESECAKE FLAG



Fruited-Cheesecake Flag image

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

Vegetable-oil cooking spray
3 cups all-purpose flour
Coarse salt
12 ounces (3 sticks) unsalted butter, softened
1 cup plus 2 tablespoons light-brown sugar
32 ounces cream cheese, room temperature
1 1/2 cups granulated sugar
1 teaspoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
4 large eggs, room temperature
6 ounces (1 1/2 cups) blackberries
8 3/4 ounces (2 cups) blueberries
1 pound strawberries, hulled and sliced lengthwise into thirds (optional)
Confectioners' sugar, for dusting
12 ounces (3 cups) raspberries

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).

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