Red, white and blueberry cheesecake
Red, white and blueberry cheesecake |
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| Ingredients | Lbs. | Ozs. | Method | |
| CRUST |
||||
| Frozen phyllo dough, thawed, 16-13 X 14-in.sheets |
Brush each sheet with butter. Stack the dough, 8 sheets high. | |||
| Butter or margarine, melted | ||||
| FlLLlNG | ||||
| Cream cheese |
2 | Combine. Mix until light and fluffy. | ||
| Sugar | 7 | |||
| Vanilla extract | 2 tsp. | |||
| Eggs, 4 | 61/2 | Add. Beat until well combined | ||
| Blueberries, fresh | 1 | 5 | Fold in 1/2 of the blueberries. | |
| TOPPING | ||||
| Strawberry jelly | 11 | Texturize on mixer, with paddle, until smooth | ||
| Heavy cream, whipped | 8 | |||
lnstructions: Cut the two stacks of phyllo dough into 12- to
13-in. in diameter circles. Carefully press the circles into two
pie pans, and gently fan the edges. Bake at 425°F for 6 to 8
minutes. Cool. Pour filling into crusts. Bake at 350°F for 40
to 45 minutes. To crevent overbrowning of the crusts, cover the
crust with foil for the last 25 minutes of baking. Cool completely.
Spread jelly over the top of the cheesecake. Arrange the remaining
blueberries in a star shape on top of the jelly. Outline the top of
the blueberry star with whipped heavy cream or nondairy whipped
topping.
Yields: 2 cheesecakes
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© 2008 Penton Media Inc.
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