In the spirit of the holiday, serve up something red, white and blue … or perhaps blueberry. Guests will savor this “Red, White and Blueberry Cheesecake Pie,” courtesy of the U.S. Highbush Blueberry Council.
Makes 8 to 10 portions
• 8 sheets (about 13 by 14 inches each)
thawed frozen phyllo dough
• 1/4 cup butter or margarine, melted
• 2 packages (8 ounces each) cream
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 2 cups fresh blueberries, divided
• 1/2 cup strawberry jelly
• 1 cup whipped heavy cream or nondairy whipped topping
Preheat oven to 425 F.
For crust: Grease a 9-inch pie plate; set aside. On a flat surface, place one 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 eight 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, six to eight minutes; cool slightly on a wire rack. Reduce heat to 350 F.
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.
2009 Metro Creative Connection