* Exported from MasterCook II *

Frozen Blueberry Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cheesecake

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c Graham cracker crumbs
2 tb Sugar
3 tb Butter -- melted
1 c Sugar
1/3 c Water
1/8 ts Cream of tartar
3 Egg whites
16 oz Cream cheese (2 pkg)
1/2 c Sour cream
2 ts Vanilla
1 tb Lemon rind -- grated
1/2 c Blueberry preserves
Whipped cream
Unsweetened berries --
- fresh or frozen

Combine crumbs, sugar, and butter in a small bowl and blend well.
Press firmly over the bottom of an 8" spring form pan. Chill.

Combine sugar, water, and cream of tartar in a small saucepan; bring
to boiling. Boil rapidly, 8 to 10 minutes, or until syrup registers
236?F on a candy thermometer, or until from spoon.

Meanwhile, in large bowl of electric mixer beat egg whites until
stiff peaks form. Pour hot syrup in a thin stream over egg whites
while beating constantly. Continue beating until very stiff peaks
form and mixture cools, all together about 15 minutes.

Beat cream cheese and sour cream until light and fluffy, beat in
vanilla and lemon rind. Add 1/4th of meringue to cheese mixture, stir
to combine well. Fold remaining meringue into cheese mixture until no
streaks of meringue and cheese remain.

Spoon about 1/4th of cheese mixture into prepared pan, drizzle part
of blueberry preserves over. Continue to layer cheese mixture and
preserves this way creating a marbled effect. Freeze overnight or
until firm.

Decorate with whipped cream and fresh or frozen unsweetened
blueberries. Raspberries or strawberries may be substituted for
blueberries.

Yield: 12 Servings


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