Frozen Blueberry Cheesecake

* Exported from MasterCook II *

Frozen Blueberry Cheesecake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 C. graham cracker crumbs
2 Tbsp. sugar
3 Tbsp. butter -- melted
1 C. sugar
1/3 C. water
1/8 Tsp. cream of tartar
3 egg whites
2 Pkg Cream Cheese (8 Oz Each)
1/2 C. dairy sour cream
2 Tsp. vanilla
1 Tbsp. grated lemon rind
1/2 C. blueberry preserves
Whipped cream
Fresh or frozen unsweetened berries

Combine crumbs, sugar and butter in a small bowl and blend well. Press
firmly over the bottom of an 8-inch 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 degrees 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 1/4 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 1/4 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.) 12 servings

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