Red, White, and Blueberry Cheesecake Pie |
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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 1 |
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This recipe was given to me for a 4th of July celebration. It has an unusual crust. Garnish with whipped cream, if desired. Ingredients:
8 sheets phyllo dough |
1/4 cup butter, melted |
2 (8 ounce) packages cream cheese |
1/2 cup white sugar |
1 teaspoon vanilla extract |
2 eggs |
2 cups fresh blueberries |
1/2 cup strawberry jelly |
1 cup heavy cream, whipped (optional) |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. On a flat surface, place one sheet of phyllo dough. Brush it with melted butter, and cover with another piece of phyllo. Repeat until all 8 sheets are used. Using kitchen scissors, cut layered phyllo into a 12- to 13-inch circle. Carefully press circle into a greased 9-inch pie plate; gently fan edges. Bake in preheated oven until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack. Reduce oven temperature to 350 degrees F (175 degrees C).
3. In a medium bowl, beat cream cheese, sugar, and vanilla with an electric mixer until light and fluffy. Beat in eggs until well combined. Fold in 1 cup of blueberries. Pour filling into prepared crust.
4. Bake at 350 degrees F (175 degrees C) until set, 40 to 50 minutes. To prevent the crust from over-browning, gently cover pie with foil for the last 25 minutes of baking. Cool completely on a wire rack.
5. In a small bowl, beat jelly until smooth; spread over cheese filling. Arrange 1 cup blueberries on top in a star pattern.
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