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Sep 11, 2015

Patriot Day Recipe: American Flag Cheesecake Bars

September 11 has been commemorated with an annual holiday to remember those who lost their lives on this day in 2001. To honor these noble heroes, we bring you a recipe for American flag cheesecake bars that are not only delicious but also display your patriotism. At the Institute of Technology, you can learn to develop similar recipes and much more in our comprehensive culinary program.


American flag cheesecake bars

Crust Ingredients

• 1 cup all-purpose flour
• 1/3 cup light brown sugar, firmly packed
• 1/2 cup whole, raw almonds
• 8 tablespoons unsalted butter, melted
• 1/4 teaspoon salt
• Cooking spray

Crust Preparation

1. Preheat oven to 325° F, and line a 9-inch by 13-inch baking pan with aluminum foil, leaving an overhang of 2 inches on both of the long sides. Apply a liberal amount of cooking spray to the foil.

2. Put the almonds in a food processor, and pulse until finely chopped.

3. Add the flour, brown sugar and salt, and mix with the almonds until all ingredients are an even consistency.

4. Pour the melted butter into the food processor, and pulse just until the butter mixes into the other ingredients.

5. Spoon the crust mixture into the prepared pan, and press it evenly over the bottom.

6. Bake for 25 minutes, and let it cool on a wire rack.

Filling Ingredients

• 3 8-ounce packages cream cheese, room temperature
• 3 large eggs
• 1 cup fresh blueberries
• 1 cup raspberry jelly, seedless
• 3/4 cup sugar
• 2 tablespoons lemon juice
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Filling Preparation

1. Beat the cream cheese and sugar in a large bowl with an electric mixer on medium-high speed.

2. Scrape the filling mixture from the sides of the bowl with a rubber spatula, and beat again at medium-low speed.

3. Add eggs one at a time, beating just until they are combined into the mixture.

4. Beat the vanilla, lemon juice and salt into the filling.

Final Cheesecake Preparation

1. Dump the filling mixture into the pan, spreading it evenly over the crust.

2. Gently tap the pan on a countertop to remove any air bubbles trapped in the filling.

3. Put the pan into a large roasting pan, and pour hot tap water into the roasting pan until the baking pan is surrounded by 1 inch of water.

4. Place both pans onto the center rack of the oven, and bake for 40 minutes.

5. Remove the baking pan from the roasting pan, and set it on a wire rack to cool. Once it is cool, cover the pan in foil, and refrigerate it for 6 hours.

6. Using the foil overhang, pull the cheesecake bar from the pan, and set it onto a cutting board.

7. Run a large knife under hot water, and dry it. Cut the cheesecake once lengthwise and eight times along the width to create 16 rectangular bars. Be sure to rinse the knife under hot tap water and dry between each cut.

8. Decorate each bar with blueberries in the upper-left corner to represent the stars of the American flag.

9. Spoon the raspberry jelly into a plastic bag, and cut the tip off one corner from the bag. Squeeze the jelly into straight lines to represent the stripes of the American flag.