Flag Cheesecake Bars
patriotic day calls for an equally patriotic dessert that
brings out the red, white and blue. This easy bar cookie
checks all the above boxes, with a creamy white cheesecake
base, fresh blueberries for the stars section and raspberry
jam piped in thin lines for the stripes.
bars hold together better when they’re chilled, so try to
keep them in the fridge for at least an hour before serving.
But if you can’t wait, go ahead and dig in, even if it
means you’ll have to use a fork instead of your fingers.
FLAG CHEESECAKE BARS
cups finely crushed regular or cinnamon graham crackers (24
cup butter, melted
(8-ounce) packages cream cheese, at room temperature
large eggs, at room temperature
tablespoons lemon juice
teaspoons vanilla extract
seedless raspberry or strawberry jelly
oven to 325 degrees. Line a 9-by-13-inch baking pan with
foil, leaving a 2-inch overhang on 2 sides. Mist foil with
crust: Mix graham cracker crumbs, butter and sugar in a
bowl. Press mixture evenly over bottom of prepared pan. Bake
for 10 minutes or until set. Let cool on a wire rack.
filling: With an electric mixer on medium-high speed, beat
cream cheese and sugar until smooth. Scrape down sides of
bowl. Reduce speed to medium-low and add eggs, one at a
time, beating until just combined. Beat in lemon juice,
vanilla and salt.
cream cheese mixture evenly over crust. Tap pan on
countertop 3 or 4 times to burst air bubbles in filling.
Bake for 40 minutes, or until filling is just set. Remove
cheesecake from oven and cool completely on a wire rack,
then refrigerate for at least 30 minutes.
foil overhang to lift cheesecake out of pan and onto cutting
board. Carefully cut into 16 bars and transfer to a serving
platter. Decorate each bar with 5 blueberries in upper left
corner to resemble stars on the American flag. Place jelly
in a zip-top bag, seal bag and snip off about 1/4 inch at
one bottom corner. Pipe jelly in thin lines on each bar to
resemble stripes on flag.
Adapted from BettyCrocker.com