Baked Cheesecake Flag Cake
Baked Cheesecake Flag Cake is creamy, rich, and visually impressive.It features a crunchy base, smooth baked filling, and fresh fruit topping.Ideal for festive occasions, parties, and special gatherings.Both a showstopper and a deliciously satisfying dessert.
Ingredients
For the Base
- 200 g digestive biscuits (crushed)
- 100 g unsalted butter (melted)
For the Cheesecake Filling
- 400 g cream cheese (room temperature)
- 1 cup powdered sugar
- 2 large eggs
- 1 cup fresh cream or sour cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
For the Flag Topping
- Fresh strawberries (sliced)
- Blueberries
- Whipped cream (optional, for decoration)
Instructions
- Preheat the oven to 170°C (340°F). Grease and line a springform cake pan.
- Mix crushed biscuits with melted butter and press firmly into the base of the pan. Chill for 15 minutes.
- Beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing gently. Stir in cream, vanilla extract, and flour.
- Pour the mixture over the chilled crust and smooth the top.
- Bake for 55–60 minutes until the center is slightly set.Refrigerate for at least 3 hours.
- Before serving, decorate with strawberries and blueberries in a flag pattern.
Notes
- Always use room-temperature cream cheese for a smooth texture.
- Avoid over-mixing to prevent cracks.
- Cooling slowly helps maintain a perfect surface.
- Fruit topping should be added just before serving.
- Use a springform pan for easy removal.