A Red, White and Blue Treat

Fourth of July celebrations usually include a mix of summer activities, from swimming at the beach to taking in the requisite fireworks. All these activities are of course accompanied by food. In the spirit of the holiday, serve up something red, white and blue ... or perhaps blueberry. Guests will savor this "Red, White and Blueberry Cheesecake Pie," courtesy of the U.S. Highbush Blueberry Council.

RED, WHITE AND

BLUEBERRY CHEESECAKE PIE

Makes 8 to 10 portions

8 sheets (about 13 by 14 inches each) thawed frozen phyllo dough

1/4 cup butter or margarine, melted

2 packages (8 ounces each) cream cheese

1/2 cup sugar

1 teaspoon vanilla extract

2 eggs

2 cups fresh blueberries, divided

1/2 cup strawberry jelly

1 cup whipped heavy cream or nondairy whipped topping

Preheat oven to 425 F.

For crust: Grease a 9-inch pie plate; set aside. On a flat surface, place one 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 eight 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, six to eight minutes; cool slightly on a wire rack. Reduce heat to 350 F.

For filling: 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 the 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 rack.

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.