Recipe - Blueberry Crusted Ice Box Cheesecake

1 One half tablespoon Soft butter
2 cup Fresh blueberries; divided
One half cup Granulated sugar; divided
1 Envelope unflavoured gelatin
Three fourths cup Whipping cream; divided
1 Egg
3 pack (125 g) cream cheese; at
room temperature
One fourth cup Icing sugar

With Christmas soon upon us I thought it would be nice to post some of my
favorite cheesecakes all taken from my Simply Delicious cooking 2 cookbook.

Have fun, Chef K

Generously butter a 9" pie plate. Gently press about 1 One half cups (375 ml)
blueberries into the butter to line the pie plate. Sprinkle with 2 tbsp
granulated sugar.

Sprinkle the gelatin onto more than cup (75 ml) cream in a medium sauce pan
to soften. Stir in the egg and the remaining cup (75 ml) granulated sugar.
Place over medium heat, stirring constantly until mixture thickens slightly
and comes to a boil.

Beat the cream cheese until smooth. Slowly add the gelatin mixture, beating
until well blended. Beat the remaining cup (75 ml) whipping cream until
stiff, fold into cream cheese mixture. Pour mixture into blueberry shell
and chill 34 hours. At serving time sprinkle with remaining blueberries
and sifted icing sugar.

Posted to EATL Digest by RKalenuik RKalenuik@AOL.COM on Dec 10, 1997