Frozen Blueberry Ripple Cheesecake

INGREDIENTS

INSTRUCTIONS

Combine crumbs, sugar and butter or margarine in a small bowl; blend well.
Press firmly over 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 syrup spins a 2-inch 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 (1/4 teaspoon of ReaLemon juice
can be substituted effec- tively). Add 1/4 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 1/4 of mixture into
prepared spring-form 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 sure-fire compliment-getting summer dessert! If you prefer, strawberry
preserves and fresh strawberries may be substituted for blueberries.
Recipe by: Ken Gregg
Posted to MC-Recipe Digest V1 #374, by Michael Ward <mjward@interport.net>
on Wed, 15 Jan 1997.

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