Red White and Blueberry Cheesecake Pie

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

A patriotic cheesecake treat, this one has a phyllo crust. As rich and decadent as cheesecake should be.

Ingredients

8 sheets (13x14-in.) frozen phyllo dough. thawed
1⁄4 cup butter, melted
2 packages (8 oz.) cream cheese
1⁄2 cup sugar
1 tsp. vanilla extract
2 eggs
2 cups fresh Blueberries, divided
1⁄2 cup strawberry jelly
1 cup whipped heavy cream or nondairy whipped topping (optional)

Steps

1. Preheat oven to 425°F.

2. For crust, grease 9-in. pie plate; set aside. On flat
surface, place 1 sheet phyllo and brush with butter (keep remaining phyllo covered to prevent drying out). Top with another phyllo sheet; brush with butter. Repeat with remaining phyllo and butter to make 8 layers.

3. Using kitchen scissors cut layers into 12-13-in. circle. Press into pie plate; fan edges.

4. Bake until edges are golden, 6-8 min.; cool on wire rack. Reduce oven to 350°F.

5. In 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 and pour into prepared crust. Bake until set (40-50 min). To prevent over-browning, cover edges with foil for last 25 min.

6. To serve, in a small bowl beat jelly until smooth; spread over cheese filling. Arrange remaining blueberries on top in star shape and garnish with whipped cream, if desired.

More From FoodService Director

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

FSD Resources