Patriotic Cheesecake

I love cheesecake and this Patriotic Cheesecake sounds so good! Can't wait to make it.

Red, White, and Blue Cheesecake
(Credit: Farmer's Almanac)

1–1/2 pounds cream cheese, at room temperature
1 cup sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
3 tablespoons flour
1/2 pint heavy cream
1/2 pint sour cream
About 1 pint small, ripe strawberries or raspberries
About 1 pint fresh blueberries

Preheat oven to 325°F.

Generously butter a round 8- to 9-inch springform or rectangular pan.
In the large bowl of your electric mixer, or in a food processor, cream the softened cream cheese; gradually add the sugar and eggs, then the vanilla, flour, and heavy cream, and beat or blend just until smooth.

Pour the batter into the prepared pan and set it on the middle rack in the oven.
Set a large roasting pan containing about an inch of hot water underneath the pan, on a lower rack.Note: Both the low baking temperature and the steam from the pan of water will help prevent cracking. If a crack should form, it is no disaster; simply hide it with the sour cream.
Bake for 45 minutes to an hour, or until the center of the cheesecake jiggles slightly when you shake the pan gently.

Turn off the oven but leave the cake in it, letting the cake cool gradually (about 20 minutes), before refrigerating.

When you're ready to serve it, spread the sour cream over the top and arrange the berries, either in rings or, for the Fourth of July, make stars and stripes.

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