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Star Spangled Cheesecake
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Star Spangled Cheesecake
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Rings of red strawberries, fresh blueberries and a sweet sour cream topping decorate this rich and creamy cheesecake.

Prep time
Bake/Cook time
0:50 to 0:55
Plan for

Refrigerate at least 4 hours or more

One 9-inch pie
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Star Spangled Cheesecake
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
0:50 to 0:55
Plan For

Refrigerate at least 4 hours or more

Yield :
One 9-inch pie



Cheesecake filling

  • 2 packages (8 ounces each) cream cheese, soft
  • 3/4 cup Imperial Sugar Extra Fine Granulated Sugar
  • 2 large eggs
  • 1 teaspoon fine grated lemon zest, no white bitter part
  • 2 tablespoons lemon juice
  • 1 tablespoon vanilla extract

Sour cream topping


  1. Preheat oven to 375°F.
  2. Butter a 9 inch spring form pan. Combine graham cracker crumbs, melted butter and first listed sugar and press on bottom of the pan. Place in oven for 15 minutes. Reduce heat to 325°F.
  3. On low speed mix cream cheese and second listed sugar until smooth and no lumps remain. Add one egg and mix on low speed until mixture is lump free. Repeat with remaining egg, scraping well.
  4. Add lemon zest and juice and vanilla and mix in. Scrape batter into pan.
  5. Place in oven until almost set in center, about 50-55 minutes.
  6. Meanwhile mix sour cream, sugar and vanilla extract. Set aside.
  7. Remove cheesecake from oven and gently drop sour cream mixture in dollops onto cheesecake. Return to oven for an additional 10 minutes.
  8. Place cheesecake at least 4 hours in refrigerator before cutting. Decorate with strawberries, raspberries and blueberries.
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