Berry cheesecake best patriotic dish

While Valentine’s Day is the main holiday focus of February, two Chronicle staffers decided to delve into Internet recipes with a patriotic flair for Presidents Day. The two treats sparking their interests were the “Great American Brownie” and “Berry Cheesecake Pie.”

BRIAN LaPETER/Chronicle

Chronicle staffers voted the berry cheesecake pie as the favorite Presidents Day dessert in the monthly food ratings.

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Both amateur cooks served the desserts Monday — Presidents Day — for their co-workers to judge. And while each person had his or her favorite, the overwhelming choice among 17 Chronicle staffers was the “Berry Cheesecake Pie.”

Comments from the judges ranged from “berry, light and delish,” to it “would be the perfect summer pie.”
To make a “Berry Cheesecake Pie”:

BERRY CHEESECAKE PIE
* 8 sheets phyllo dough (14 inches by 9 inches)
* 6 tablespoons butter, melted
* 2 (8-ounce) packages cream cheese, softened
* 1/2 cup sugar
* 1 teaspoon vanilla extract
* 2 eggs, lightly beaten
* 2 cups fresh or frozen blueberries
* 1/2 cup strawberry jelly
* 1 cup whipped topping
* Sliced fresh strawberries and additional blueberries, optional

Place one phyllo sheet in a greased 9-inch pie plate; brush with butter. Repeat seven times; trim edges. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)

Bake at 425 degrees for 6 to 8 minutes or until edges are lightly browned. (Center will puff up). Cool on a wire rack.

For filling, in a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Fold in blueberries. Spoon into crust.

Bake at 350 degrees for 10 minutes; cover edges with foil to prevent overbrowning. Bake 23 to 27 minutes longer or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled.

In a small bowl, beat jelly until smooth; spread over filling. Spread with whipped topping. Garnish with strawberries and additional blueberries if desired.

Editor’s note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

It takes about 20 minutes for prep and 35 minutes to bake, plus chilling.