Red, White & Blueberry Cheesecake Pie

by North Carolina Cooperative Extension
Yadkin County Center
Marilyn C. Wells
Extension Agent, Family & Consumer Sciences

For a new twist to patriot desserts, try this pie with a different crust made from phyllo, filo or fillo dough found in the frozen food section of the grocery store. All three names are the same product which is paper thin dough sheets of raw, unleavened flour dough used for making pastries in Greek and Middle Eastern recipes. You many substitute an unbaked pie crust if you prefer. Bake the crust 4 minutes before adding the filling.

8 sheets frozen phyllo (13”X14”)
1/4 c melted butter
2-8 oz pkg cream cheese
1/2 c sugar
1 t vanilla extract
2 eggs
2 c blueberries
1/2 c strawberry jelly
1 c whipped cream or topping

Thaw phyllo and preheat oven to 425°F. Grease 9” pie plate, set aside. On a flat surface place1 sheet of phyllo dough, brush with butter. Top with another phyllo sheet, brush with butter. Repeat and butter to make 8 layers. Carefully press dough into the pie plate. With kitchen shears, cut away the excess dough but leave 1 to 2” around the edges. Gently fan the edges into a scallop shape. Bake until edges are lightly golden, 6 to 8 min. Cool slightly on a rack. Reduce the oven to 350°F. In a medium bowl, beat cheese, sugar, vanilla until light and fluffy. Add eggs, beat until combines. Fold in 1 c. blueberries, pour into prepared crust. Bake at 350°F until set for 40 to 50 min. To prevent burning the crust, gently cover with foil during the last 25 min of baking. When completely cool, beat strawberry jelly until smooth, spread over the cheesecake. Arrange remaining blueberries in the shape of a star over the jelly. Outline the star with the whipped topping.

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