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American Flag Cheesecake

American flag cheesecake with a creamy, tangy filling baked until the center is just set with a slight jiggle. A graham crust base and a bold blueberry-and-strawberry flag design make a festive centerpiece for the 4th of July.
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Prep Time 20 minutes
Cook Time 45 minutes
chilling 4 hours
Total Time 5 hours 5 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Graham crust
  • 2 cup graham cracker crumbs
  • 6 tbsp unsalted butter melted
Cheesecake filling
  • 4 8 oz cream cheese softened
  • 1.25 cup granulated sugar
  • 4 eggs large
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 2 tbsp all-purpose flour
Topping
  • 2 cup strawberries hulled and sliced
  • 1.5 cup blueberries

Equipment

  • 1 9x13-inch baking pan
  • 1 hand mixer

Method
 

Make the crust
  1. Preheat the oven to 325°F and grease a 9x13-inch pan. Mix graham cracker crumbs with melted unsalted butter, then press firmly into the bottom of the pan.
Mix the cheesecake batter
  1. Beat cream cheese and granulated sugar until smooth and fluffy, about 3 minutes. Scrape down as needed so no dry sugar remains.
  2. Add the eggs one at a time, mixing on low after each addition. Mix only until each egg is incorporated.
  3. Mix in sour cream, vanilla extract, and all-purpose flour just until combined. Avoid overmixing to prevent cracks.
Bake and cool
  1. Pour batter over the crust and smooth the top. Tap the pan gently to remove large air bubbles.
  2. Bake at 325°F for 40–45 minutes, until the center is just set with a slight jiggle. Turn off the oven and leave the cheesecake inside for 5 minutes to reduce surface shock, then remove.
  3. Cool completely at room temperature. Refrigerate for at least 4 hours to fully set.
Create the American flag topping
  1. Before serving, arrange blueberries in the top left corner. Place strawberry slices in rows across the rest to create a flag pattern.

Notes

Pro tip: keep mixing on the low side after adding eggs to minimize air and reduce the chance of cracks. Store covered in the refrigerator for up to 4 days. Freezing: yes—freeze slices airtight for up to 2 months, thaw overnight in the fridge. For a slightly lighter option, use low-fat cream cheese and sour cream; the texture stays creamy but may be a touch softer.