Recipe - Frozen Blueberry Ripple Cheesecake

Three fourths cup Graham cracker crumbs
2 tablespoon Sugar
3 tablespoon Butter or margarine, melted
1 cup Sugar
1/3 cup Water
1/8 teaspoon Cream of tartar
3 Egg whites
16 ounce Cream cheese
One half cup Sour cream
2 teaspoon Vanilla
1 tablespoon Lemon rind
One half cup Blueberry jam, or preserves
Whipped cream
Fresh or frozen unsweetened
blueberries

Combine crumbs, sugar and butter or margarine in a small bowl; blend well.
Press firmly over bottom of an 8inch springform 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 syrup spins a 2inch thread when dropped from a
spoon). Meanwhile, in large bowl of electric mixer, beat egg whites until
stiff peaks form; pour hot syrup in a thin stream over beaten egg whites
while continuing to beat constantly. Continue beating until very stiff
peaks form and mixture cools (approximately 15 minutes). Set aside.

Using electric mixer, beat together cream cheese and sour cream until light
and fluffy; beat in vanilla and lemon rind (One fourth teaspoon of ReaLemon juice
can be substituted effec tively). Add One fourth of the egg white mixture and
stir by hand to combine well. Fold remaining egg white mixture into cream
cheese mixture until no streaks remains. Spoon about One fourth of mixture into
prepared springform pan; drizzle part of blueber ry preserves over;
continue to layer cheese mixture and pre serves in this way. Freeze
overnight or until firm. Decorate with whipped cream and blueberries. This
is a surefire complimentgetting summer dessert! If you prefer, strawberry
preserves and fresh strawberries may be substituted for blueberries.
Recipe by: Ken Gregg

Posted to MCRecipe Digest V1 #374, by Michael Ward mjward@interport.net
on Wed, 15 Jan 1997.