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Fruited-Cheesecake Flag
Recipe Summary
Yield: Makes 48 squares
Ingredients
Ingredient Checklist
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
Cook's Notes
For truly white stripes, cover alternating rows with just confectioners’ sugar rather than lightly dusted strawberries.
Gallery
Fruited-Cheesecake Flag
Recipe Summary
Yield: Makes 48 squares
Gallery
Fruited-Cheesecake Flag
Fruited-Cheesecake Flag
Fruited-Cheesecake Flag
Recipe Summary
Yield: Makes 48 squares
Recipe Summary
Yield: Makes 48 squares
Yield: Makes 48 squares
Makes 48 squares
Ingredients
Ingredients
- 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
Directions
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).
Cook's Notes
For truly white stripes, cover alternating rows with just confectioners’ sugar rather than lightly dusted strawberries.
Cook’s Notes
For truly white stripes, cover alternating rows with just confectioners’ sugar rather than lightly dusted strawberries.
Reviews (28)
Add Rating & Review
30 Ratings
5 star values:
7
4 star values:
13
3 star values:
9
2 star values:
1
1 star values:
0
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Reviews (28)
Add Rating & Review
30 Ratings
5 star values:
7
4 star values:
13
3 star values:
9
2 star values:
1
1 star values:
0
Add Rating & Review
30 Ratings
5 star values:
7
4 star values:
13
3 star values:
9
2 star values:
1
1 star values:
0
30 Ratings
5 star values:
7
4 star values:
13
3 star values:
9
2 star values:
1
1 star values:
0
30 Ratings
5 star values:
7
4 star values:
13
3 star values:
9
2 star values:
1
1 star values:
0
- 5 star values:
- 7
- 4 star values:
- 13
- 3 star values:
- 9
- 2 star values:
- 1
- 1 star values:
- 0
Martha Stewart Member
Rating: Unrated
06/28/2011
This recipe was great for a cookout, because of the individual servings. The squares did take quite a bit of effort to cut. I would recommend using white raspberries as the white stripes and the strawberries as the red stripes, so you don't have to add sugar.
Martha Stewart Member
Rating: Unrated
06/01/2010
Also, I used whole wheat pastry flour and substituted flax meal for 1/4 cup of the flour and it was scrumptious -
Martha Stewart Member
Rating: Unrated
05/31/2010
YUMS! This recipe was pretty straight forward, looks and tastes great. I used sliced white peaches for the white stripes rather than sugar dusted strawberries. I will definitely make it again, but I'll decrease the crust next time because it is about 1:1 crust vs. cake, and I prefer my cheesecake a little cheesier.
Martha Stewart Member
Rating: Unrated
05/06/2010
The cheesecake flag looked great and tasted great. It is a simple recipe to make for a crowd, and everyone raved about it!
Martha Stewart Member
Rating: Unrated
08/27/2008
This recipe was easier than I thought it would be, and tasted and looked great! I made it in a disposable half sheet cake pan, which made it super easy to transport to a party. Yum!
Martha Stewart Member
Rating: Unrated
07/15/2008
Everyone could barely keep their hands off this cake until serving time on Independence Day! A number of people in my family don't care for cheesecake but tried this because it was so delicious looking. They all loved it! The crust-cheesecake ratio is 1:1 so non-cheesecake loving friends and family will find it enjoyable. I didn't have a 13x18 pan but my 11x17 rimmed cookie sheet worked just fine!
Martha Stewart Member
Rating: Unrated
07/06/2008
This cake was a HIT at the 4th of July party. Lots of compliments on the look and taste. We would make it again for sure. Conveniently, I found a 13x18 pan by Martha at Macy's.
Martha Stewart Member
Rating: Unrated
07/03/2008
Stop the cattiness ladies/gents. How many variations are there of brownies, meatloaf, potato salad. I don't think it's appropriate at all to use this as a slam Martha site. If you think Martha is a rip off then don't use her site. How dare you tsk tsk her. Start your own company or hang with Ina Garten.
Martha Stewart Member
Rating: Unrated
07/02/2008
Food has been around for a long time and just like music a lot of it is bound to be "riffed". Who cares! It's all great food. As for Ina, if you want her recipes, go to her site, this is Martha Stewart's website. Either way, it all "comes out" the same....no diss intended to Ina; I for one love both Martha and Ina!
Martha Stewart Member
Rating: Unrated
06/30/2008
Ladies, it's cookies! Just a little bit different than a cake.I Don't know too many people that haven't tweaked a recipe to make it their own. BAY
Martha Stewart Member
Rating: Unrated
06/30/2008
out of curiosity i checked ina's recipe on food network's site for her "flag cake" and the recipes are completely different! in the same class of dessert maybe, but the ingredients are very different. i can't wait to try this recipe for the 4th..i'm saving my calories just for it! (sorry i don't usually comment unless i've tried something already, but i couldn't tie my fingers down!)
Martha Stewart Member
Rating: Unrated
06/30/2008
Of course they have Lagunasgr8 -but this is an obvious riff (or rip-off) of the cake that Ina wrote about in an old issue of MSL. It was not a cheesecake of course which this is. Now if you keep making faces like that your face will freeze that way! :-)
Martha Stewart Member
Rating: Unrated
06/30/2008
ANOP2006 - I WOULD GUESS KOSHER SALT, ALTHOUGH MARTHA CLAIMS TO HAVE 32 VARIETIES "AT HAND" TO COOK WITH! SHEESH IS RIGHT.
Martha Stewart Member
Rating: Unrated
06/30/2008
when recipe calls for coarse salt, does it means sea salt or regular salt??
Martha Stewart Member
Rating: Unrated
06/30/2008
Berries have been around long before Ina Garten put them on a cake. Sheesh. I put fruit faces on pancakes, make berry designs on brownies, and fruit pizza.
In fact, I am making a face right now: ;P
Max
Martha Stewart Member
Rating: Unrated
06/30/2008
Egad - another version of Ina Garten's Flag Cake - tsk tsk Martha!
Martha Stewart Member
Rating: Unrated
06/28/2011
This recipe was great for a cookout, because of the individual servings. The squares did take quite a bit of effort to cut. I would recommend using white raspberries as the white stripes and the strawberries as the red stripes, so you don't have to add sugar.
Rating: Unrated
Rating: Unrated
06/01/2010
Also, I used whole wheat pastry flour and substituted flax meal for 1/4 cup of the flour and it was scrumptious -
Rating: Unrated
05/31/2010
YUMS! This recipe was pretty straight forward, looks and tastes great. I used sliced white peaches for the white stripes rather than sugar dusted strawberries. I will definitely make it again, but I'll decrease the crust next time because it is about 1:1 crust vs. cake, and I prefer my cheesecake a little cheesier.
Rating: Unrated
05/06/2010
The cheesecake flag looked great and tasted great. It is a simple recipe to make for a crowd, and everyone raved about it!
Rating: Unrated
08/27/2008
This recipe was easier than I thought it would be, and tasted and looked great! I made it in a disposable half sheet cake pan, which made it super easy to transport to a party. Yum!
Rating: Unrated
07/15/2008
Everyone could barely keep their hands off this cake until serving time on Independence Day! A number of people in my family don't care for cheesecake but tried this because it was so delicious looking. They all loved it! The crust-cheesecake ratio is 1:1 so non-cheesecake loving friends and family will find it enjoyable. I didn't have a 13x18 pan but my 11x17 rimmed cookie sheet worked just fine!
Rating: Unrated
07/06/2008
This cake was a HIT at the 4th of July party. Lots of compliments on the look and taste. We would make it again for sure. Conveniently, I found a 13x18 pan by Martha at Macy's.
Rating: Unrated
07/03/2008
Stop the cattiness ladies/gents. How many variations are there of brownies, meatloaf, potato salad. I don't think it's appropriate at all to use this as a slam Martha site. If you think Martha is a rip off then don't use her site. How dare you tsk tsk her. Start your own company or hang with Ina Garten.
Rating: Unrated
07/02/2008
Food has been around for a long time and just like music a lot of it is bound to be "riffed". Who cares! It's all great food. As for Ina, if you want her recipes, go to her site, this is Martha Stewart's website. Either way, it all "comes out" the same....no diss intended to Ina; I for one love both Martha and Ina!
Rating: Unrated
06/30/2008
Ladies, it's cookies! Just a little bit different than a cake.I Don't know too many people that haven't tweaked a recipe to make it their own. BAY
out of curiosity i checked ina's recipe on food network's site for her "flag cake" and the recipes are completely different! in the same class of dessert maybe, but the ingredients are very different. i can't wait to try this recipe for the 4th..i'm saving my calories just for it! (sorry i don't usually comment unless i've tried something already, but i couldn't tie my fingers down!)
Of course they have Lagunasgr8 -but this is an obvious riff (or rip-off) of the cake that Ina wrote about in an old issue of MSL. It was not a cheesecake of course which this is. Now if you keep making faces like that your face will freeze that way! :-)
ANOP2006 - I WOULD GUESS KOSHER SALT, ALTHOUGH MARTHA CLAIMS TO HAVE 32 VARIETIES "AT HAND" TO COOK WITH! SHEESH IS RIGHT.
when recipe calls for coarse salt, does it means sea salt or regular salt??
Berries have been around long before Ina Garten put them on a cake. Sheesh. I put fruit faces on pancakes, make berry designs on brownies, and fruit pizza.
In fact, I am making a face right now: ;P
Max
Egad - another version of Ina Garten's Flag Cake - tsk tsk Martha!
All Reviews for Fruited-Cheesecake Flag
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Fruited-Cheesecake Flag
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
