Red, White, and Blueberry Cheesecake
8 13-by-14-inch sheets thawed frozen phyllo dough
1/4 cup butter or margarine, melted
2 8-ounce packages cream cheese
1/2 cup sugar
1 teaspoon vanilla extract
2 cups fresh blueberries, divided
1/2 cup strawberry jelly
1 cup whipped heavy cream or nondairy whipped topping
Preheat oven to 425 degrees. 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 350 degrees. 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 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
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.
Yield: 8-10 servings