Lemon-Cheesecake Flag Bars

Cooking Instructions

Heat oven to 350°F. Line a 13 x 9-inch baking pan with foil, letting ends extend above pan 1 to 2 inches.

Crust: In food processor or with electric mixer, process or beat butter, flour and confectioners’ sugar until mixture holds together and forms a dough. Press evenly over bottom of prepared pan. Bake 15 to 20 minutes or until light golden and firm when touched.

Lemon Filling: Beat cream cheese and sugar in a large bowl with an electric mixer on high speed until smooth. Reduce mixer to medium and beat in eggs, lemon peel and lemon juice just until well blended. Pour over crust and spread in an even layer. Bake 20 minutes until top is almost set.

Topping: Mix sour cream, sugar and vanilla. Carefully pour and spread mixture over top. Bake 10 minutes longer.

Remove pan to a wire rack. Cool, then refrigerate at least 4 hours before cutting.

Lift foil by ends onto a cutting board. To decorate as a large flag: Cut into 48 bars. Arrange on a serving tray as shown above. Pile blueberry “stars” in top left corner, then pipe 7 horizontal red “stripes” with piping gel. Individual flags: Cut into 24 bars. Place a few blueberries on upper left corner of each and pipe 3 or 4 “stripes” with red gel.