My H-E-B Texas Life Magazine
1box phyllo dough,
1½Tbsp.Hill Country Fare Cornstarch,
*Cream Cheese Filling:,
4pkg .(8 oz. each) H-E-B Cream Cheese, softened,
¼c.H-E-B The Baker's Scoop™ All Purpose Flour,
5large H-E-B Eggs,
⅓:c.H-E-B Heavy Whipping Cream,
1tsp.H-E-B The Baker’s Scoop™ Double Vanilla Extract,
1Crust: Heat oven to 350°F. Spray a 9-inch springform pan with nonstick cooking spray. Remove one roll of phyllo dough from package and thaw for 30 minutes or overnight in refrigerator.
2Place one layer of phyllo dough in springform pan with edges hanging over sides. Spray the dough and add another layer of dough so the edges form a zigzag pattern around the pan. Spray the second layer of dough and continue adding the remaining 6 layers, spraying between layers. Bake for 10 minutes, then set aside to cool.
3Glaze:Combine water and cornstarch in a small cup and stir to dissolve. Combine cranberries, sugar, and cornstarch mixture in a small saucepan and bring to a boil over medium heat. Allow the berries to cook for 5 minutes. Add raspberries, stir, and cook for 10 minutes on medium low heat or until sauce is reduced to 1 cup. Set mixture aside to cool.
4Cream Cheese Mixture: Combine cream cheese, sugar, and fl our in a bowl. Beat on medium speed for 2 minutes. Slowly add eggs, one at a time, scraping sides of bowl after each egg. Add whipping cream and vanilla extract and mix for 1 minute. Pour mixture into prepared crust. Gently stir in the cranberry-raspberry mixture (leaving some swirls). Cover edges of crust with foil to prevent burning.
5 Reduce oven temperature to 250°F. Bake cheesecake on a baking sheet on center oven rack for 1½ hours (center will jiggle). Remove from oven, cover with plastic wrap, and chill in refrigerator for 6 hours or overnight, until firm.
No Nutritional Information Available