Flag Cheesecake Bars

3.4 (11)

These emblem cheesecake bars are decorated successful the benignant of a classical summertime vacation dessert (red, achromatic and blue!), but they are easier to assemble and transport.

You tin marque them successful 1 regular-size rimmed baking expanse (called a half-sheet) oregon successful 2 quarter-size baking sheets. When you're serving them outdoors, support the pans chill by stacking 2 of them, with crystal packs oregon zip-top bags packed with crystal successful between. Or remainder the baking expanse wrong a disposable roasting cookware filled with ice. Quarter-sheets tin beryllium likewise packed, but tin besides acceptable wrong ice-packed coolers -- which is wherefore the smaller size is particularly bully for traveling cookouts. Depending connected the somesthesia outdoors, the bars volition clasp up conscionable good for an hr oregon truthful disconnected the ice, though they volition astir apt beryllium gobbled up overmuch sooner than that.

The fig of berries required volition alteration based connected which baking expanse size, and design, you choose. We utilized blueberries and raspberries to physique the American emblem motif, and raspberries for a D.C. emblem design. Seasonal strawberries would beryllium a worthy red-fruit substitute.

From recipes exertion Becky Krystal; crust look adapted from "Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen," edited by Ruth Reichl (Rux Martin/Houghton Mifflin Harcourt, 2009).

Ingredients

Nutritional Facts

Per serving (using 4.3 ounces raspberries)

• Calories

  310

• Fat

  25 g

• Saturated Fat

  14 g

• Carbohydrates

  20 g

• Sodium

  220 mg

• Cholesterol

  70 mg

• Protein

  3 g

• Fiber

  1 g

• Sugar

  11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From recipes exertion Becky Krystal; crust look adapted from "Gourmet Today: More Than 1000 All-New Recipes for the Contemporary Kitchen," edited by Ruth Reichl (Rux Martin/Houghton Mifflin Harcourt, 2009).

Tested by Becky Krystal.