Family and friends will stand up and cheer
when you serve this yummy dessert that bursts with patriotic
pride and blueberry goodness!
Red, White
and Blueberry Cheesecake Pie
8 sheets (about 13 x 14-inches
each) thawed frozen phyllo dough
1/4 cup butter or margarine, melted
2 (8-ounce) packages cream cheese
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups fresh blueberries, divided use
1/2 cup strawberry jelly
1 cup whipped heavy cream or nondairy whipped topping (optional)
Preheat oven to 425ºF.
For crust: Grease a 9-inch
pie plate; set aside. On a flat surface place 1 sheet phyllo
(keep remaining phyllo covered to prevent drying out); brush
with butter. Top with another phyllo sheet; brush with butter.
Repeat with remaining phyllo and butter to make 8 layers. Using
kitchen scissors, cut layers into a 12 to 13-inch circle. Carefully
press circle into prepared pie plate; gently fan edges. Bake
until edges are just golden, 6 to 8 minutes; cool slightly on
a wire rack. Reduce oven to 350ºF.
For filling: In a medium
bowl with an electric mixer, beat cream cheese, sugar and vanilla
until light and fluffy. Add eggs; beat until well combined. Fold
in 1 cup of the blueberries. Pour into prepared crust.
Bake until set, 40 to
50 minutes.
To prevent over-browning
of crust, gently cover with foil the last 25 minutes of baking;
cool completely on rack.
To serve: In a small bowl
beat jelly until smooth; spread over cheese filling. Arrange
remaining blueberries on top in star shape. Garnish with whipped
cream, if desired.
Makes 8 to 10 servings.
Recipe and photograph are
courtesy of the US Highbush Blueberry Council. Used with permission.
