Learn to easily make this no fail American flag cheesecake, a simple recipe that makes a huge impact in flavor and presentation! Even new bakers will have success with this recipe. The ingredients and directions are simple, and anyone you share this dessert with will love it!
This is a make-ahead dessert that is sure to be a crowd favorite at your patriotic gatherings. This recipe has earned its title of BEST CHEESECAKE at our house because of its simple ingredients, delicious creamy texture, and smooth topping that never cracks (without the hassle of baking with a water bath)! I hope you enjoy it. If you do not want the American Flag topping, you can find the original recipe HERE!
Don’t forget to pin it for later!
Reasons to love this recipe:
- This cheesecake is an amazing recipe to make ahead so it has plenty of time to chill and fully set. Before your gathering, simply add the flag garnish topping and serve!
- This cheesecake truly has the most creamy texture of any cheesecake I have ever had. I love the layers and I love not ever having to worry about a water bath.
- You can top this cheesecake with anything you love most. If you don’t want to make the flag topping, you can serve it with a fruit topping, or even a chocolate or caramel syrup.
- Every time I make this dessert to share, people ask for the recipe! It’s a really dependable dessert to make and share at any party or gathering.
- This cheesecake is rich in flavor and can be enjoyed in smaller slices. There will be plenty for everyone to enjoy!
- I really love the light touch of lemon in the buttercream frosting stars on the flag topping. It pairs so well with the raspberries!
Plan on making the cheesecake a day ahead or at least giving it 6-8 hours of chilling time in the fridge to fully cool and set. Wait to decorate the top until just before serving.
Allow your cheesecake time to cool out of the oven before slowly removing the springform pan.
Decorate with the flag topping garnish just a little bit before serving. Make sure your fruit is really dry so the juices don’t spread onto the topping.
If you do not want to make the flag topping, you can make a delicious strawberry topping to add. I like to just add a little bit of lemon extract to some strawberry jam and stir together. This makes a delicious fruit topping to spread on the cheesecake or use on each slice!
Shop kitchen favorites from this recipe:
Other cheesecake recipes you might enjoy:
Ingredients
Crust
- 1 1/2 Cups Graham Cracker Crumbs
- 6 Tablespoons Salted butter melted
- 1/2 Teaspoon Cinnamon
- 3 Tablespoons Granulated Sugar
Filling
- (3) 8oz Packages whole fat cream cheese I use Philadelphia brand
- 1 Cup Granulated sugar
- 3 Large Eggs
- 1 Teaspoon Vanilla bean paste or vanilla extract
Top creamy layer
- 1 Pint Sour cream
- 3 Tablespoons Granulated Sugar
- 1/2 Teaspoon Vanilla extract
American Flag Topping
- Blueberries
- Raspberries
Lemon Buttercream Frosting (to fill in fruit)
- 1/2 Cup Salted butter Room temperature
- 1/2 Teaspoon Lemon Extract
- 2 Cups Powdered sugar
- 1-2 Tablespoons Milk
- Pinch of salt
Instructions
- Preheat oven to 300 degrees F.
- Mix graham cracker crumbs, sugar, butter and cinnamon. Press firmly into bottom and sides of a 9-or 10-inch springform pan. Set aside.
- Beat room temperature cream cheese and gradually add sugar a little at a time. The trick to making this cheesecake extra creamy is beating the cream cheese and sugar really well before adding the eggs. I like to whip the mixture until it is very smooth and fluffy. Add in vanilla bean paste or extract. Scrape edges, beat again.
- Now add the eggs one at a time and mix just until smooth and incorporated.*Use a spatula to scrape edges and bottom of the bowl, make sure there are no remaining lumps*.
- Pour filling into crust. Bake 1 hour and 5 minutes. No water bath is needed!
- In a mixer or medium bowl, whisk sour cream, sugar and vanilla.When your cheesecake has baked for 1 hour and 5 minutes, remove from the oven and spoon sour cream topping evenly on top of cheesecake. Lightly spread with a spatula or spoon and return to oven for 10 minutes more.
- Cool 25 minutes or so before slowly opening and removing your springform pan.
- I like to allow mine to cool enough to room temperature that I can add plastic wrap over the top without it causing condensation. It will still get a little bit in the fridge, but you can remove the wrap and dab the top with a paper towel if needed.
- Refrigerate (I like to make it the day before or give myself 6-8 hours of setting time in the fridge) before decorating with the American Flag topping.
American Flag Topping
- Make a batch of the lemon buttercream. This is optional but will be so pretty to pipe in-between the fruit.
- With a large knife, very lightly mark lines for where you would like to add your blueberries and the stripe lines with the raspberries.
- Add fruit.
- Use a star nozzle to pipe frosting in-between the fruit stripes.
Did You Love This Recipe?
Share a picture with me on Instagram and Facebook, I would love to see your creation!
Pin this recipe for later so you can easily find it + follow me on Pinterest for more.
Subscribe to my newsletter to get more recipes just like this one!
