Recipe: Red, White and Blueberry Cheesecake Pie (using phyllo dough)

RED, WHITE AND BLUEBERRY CHEESECAKE PIE



FOR THE CRUST:
8 sheets (about 13x14-inches each) frozen phyllo dough, thawed
1/4 cup butter or margarine, melted
FOR THE FILLING:
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1 teaspoon vanilla extract
2 eggs
2 cups fresh blueberries, divided use
1/2 cup strawberry jelly
1 cup whipped heavy cream or nondairy whipped topping (optional, for serving)

Preheat oven to 425 degrees F. Grease a 9-inch pie plate; set aside.

TO MAKE THE CRUST:
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 350 degrees F.

TO MAKE THE FILLING AND BAKE:
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 1 cup blueberries on top in star shape. Garnish with whipped cream, if desired.

Makes 1 (9-inch) pie, 8 to 10 servings
Source: North American Blueberry Council