# What You’ll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/2 cup unsalted butter, melted
03 - 2 tablespoons granulated sugar
04 - Pinch of salt
→ Cheesecake Filling
05 - 16 ounces cream cheese, softened
06 - 1 cup heavy whipping cream, cold
07 - 1 cup powdered sugar
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon (optional)
→ Topping & Decoration
10 - 1 cup fresh blueberries
11 - 1 1/2 cups fresh strawberries, hulled and sliced
12 - 1/2 cup fresh raspberries (optional, for extra red stripes)
13 - 1/2 cup whipped cream for piping (optional)
# How to Make It:
01 - In a medium mixing bowl, blend graham cracker crumbs, melted butter, granulated sugar, and salt until the crumbs are evenly moistened.
02 - Press the crumb mixture firmly into the bottom of a 9x13-inch baking dish, creating an even base. Refrigerate to chill.
03 - Beat softened cream cheese in a large bowl until smooth. Incorporate powdered sugar, vanilla extract, and lemon zest (if desired), mixing until fully combined.
04 - Using a chilled bowl, whip heavy whipping cream to stiff peaks.
05 - Gently fold the whipped cream into the cream cheese mixture, ensuring a smooth, homogenous texture.
06 - Evenly distribute the cream cheese filling over the prepared crust, smoothing the surface with a spatula.
07 - Place fresh blueberries in the upper left corner of the cake to resemble the flag's stars section.
08 - Lay alternating rows of strawberry slices, raspberries (optional), and plain filling across the cake to form red and white flag stripes.
09 - Pipe whipped cream between fruit rows for further stripe definition, if desired.
10 - Cover the dish and refrigerate for a minimum of 4 hours, allowing the cake to fully set.
11 - Slice into portions and serve chilled for optimal texture.
