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1
Preheat the oven to 350F.
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2
Generously butter the bottom and sides of a 9-inch springform pan.
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3
Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides.
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4
Make and bake the sponge cake crust and leave it in the pan.
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5
Keep the oven on.
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6
Put one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a couple of times.
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7
Blend in the remaining cream cheese, one package at a time, stopping to scrape down the bowl after each one.
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8
Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla.
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9
Blend in the eggs, one at a time, beating well after adding each one.
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10
Beat in the cream only until completely blended.
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11
Be careful not to overmix!
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12
Gently spoon the cheese filling over the crust.
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13
Place in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform.
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14
Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours.
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15
Remove the cake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away-dont move it).
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16
Cover with plastic wrap and refrigerate until completely cold, preferably overnight or for at least 4 hours.
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17
Transfer to the freezer for at least 2 hours or until ready to decorate the cake (the frosting will set faster and be easier to handle on the slightly frozen cake).
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18
To decorate, release and remove the sides of the springform, leaving the cake on the bottom of the pan.
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19
Place on a cake plate.
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20
Make the frosting: Place the gelatin in a heatproof measuring cup, stir in the cold water, and let stand until it swells and thickens.
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21
Cook in the microwave on high for about 30 seconds or over a pan of simmering water for about 1 minute, until clear and completely melted.
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22
In a medium-size bowl, whip the cream with the mixer on high until it thickens and soft peaks just begin to form.
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23
With the mixer still running, add the sugar and beat just until the cream stands up in peaks (dont overmix or the cream will curdle).
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24
Beat in the vanilla.
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25
Add the melted gelatin all at once and beat until thoroughly incorporated.
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26
Transfer about half the frosting to a separate small bowl and refrigerate while you frost the top and sides of the cake with the remaining frosting.
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27
Fit a pastry bag with a medium closed-star tip (#31) or medium open-star tip (#32), fill with some of the reserved frosting, and pipe rosettes (page 26) around the edge of the cake bottom, if you wish.
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28
To make the flag on top, place three straight horizontal rows of raspberries, pointed ends up, about 7 inches long across the bottom half of the cake and three 3 1/2-inch lines in the top right-hand corner.
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29
Create a 3-inch blue square with the blueberries as the background for the stars in the upper left-hand corner of the cake.
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30
Then pipe whipped-cream stars (as many as 50 if you like) in between and on top of the blueberries, using a small open-star tip (#15).
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31
Refrigerate until cold and set, at least 2 hours, or until ready to serve.
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32
Slice with a sharp straight-edge knife, not a serrated one.
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33
Cover any leftover cake and refrigerate.
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34
Do not freeze this cake.
