Got to Be NC
Recipe by: Lisa Prince

Blueberry Cheesecake

This cheesecake is light and airy with a unique crust. Serve it with additional blueberries and some whipped topping.

Servings: 8
Cook Time: Prep Time: 20 minutes; Total Time: 1 hour; 20 minutes
Meal Type: Dessert
NC Ingredients: Blueberries, Eggs, Dairy

Print Recipe

Ingredients

8
sheets phyllo dough (13 x 14 inches) or 16 sheets (9 x 14) overlapping, thawed
1/4
cup butter or margarine, melted (may need 1 TBSP more if using 16 sheets of phyllo)
2
(8 oz.) packages cream cheese
1/2
cup sugar
1
tsp. vanilla
2
eggs
2
cups fresh NC Blueberries, divided (1 cup in cheesecake/1 cup for garnish)
1
cup Heavy Cream, whipped or whipped topping (optional)

Directions

Preheat oven to 425 degrees.

For crust: Grease a 9 inch pie plate; set aside.  On a flat surface place 1 sheet of 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 8 layers.  Using kitchen scissors cut layers into a 12 to 13 inch circle.  Carefully press circle into the prepared pie plate; gently fan edges.  Bake until edges are just golden, 6 to 8 minutes; cool slightly on wire rack.

For filling: Reduce oven to 350 degrees.  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.

 
As seen on wral.com's Local Dish Play WRAL video

Recipes found on this page are from Got to Be NC members, staff, industry partners and Stove Side Chats. Stove Side Chats is Got to Be NC’s cooking show hosted by restaurant marketing specialist Chad Blackwelder. This series invites chefs and home cooks from around the state to teach you how to cook with in-season North Carolina deliciousness.