*  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
 
                    - - - - - - - - - - - - - - - - - -