Recipe: Flag-Waving Cheesecake

FLAG-WAVING CHEESECAKE


FOR THE GRAHAM CRACKER CRUST:
1 cup graham cracker crumbs
3 tablespoons melted butter or margarine
2 tablespoons sugar
FOR THE CHEESE CAKE:
3 packages (8 ounces each) cream cheese, softened
1/3 cup sugar
2 tablespoons Argo or Kingsford's Corn Starch
1 cup Karo Light Corn Syrup
3 eggs
2 tablespoons lemon juice
1 pint fresh strawberries, halved
1 cup fresh blueberries
1 cup heavy cream, whipped or whipped topping

Preheat oven to 325 degrees F.

Combine graham cracker crust ingredients; sprinkle in 9x13-inch baking dish.

Beat cream cheese, sugar and corn starch with electric mixer in a large bowl. Add corn syrup, eggs and lemon juice and beat until blended and smooth. Pour into prepared baking dish.

Bake 45 to 50 minutes or just until set. Turn off oven. Open oven door and allow cake to cool in oven (to help prevent surface cracking). When cool, cover and refrigerate a minimum of 1 hour.

In upper left corner of cheesecake, arrange 20 to 40 blueberries in a rectangle in rows about 1/2-inch apart. Cut strawberries in half and arrange in rows about 1/2-inch apart, like a flag. Pipe whipped cream between rows of sliced strawberries.

Makes 16 Servings
Source: ACH Food Companies Inc.