Frozen Blueberry Ripple Cheesecake
- 3/4 cup Graham cracker crumbs
- 2 tablespoons granulated sugar
- 3 teaspoons melted butter or margarine
- 1 cup granulated sugar
- 1/3 cup water
- 1/8 teaspoon cream of tartar
- 3 egg whites
- 16 ounces cream cheese
- 1/2 cup dairy sour cream
- 2 teaspoons vanilla extract
- 1 tablespoon grated lemon rind
- 1/2 cup blueberry preserves
- Whipped cream
- Fresh or frozen unsweetened blueberries
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- Combine crumbs, sugar and butter or margarine in a small bowl; blend well. Press
firmly over bottom of an 8-inch springform pan. Chill.
- Combine sugar, water and cream of tartar in a small saucepan; bring to boiling.
Boil rapidly for 8 to 10 minutes or until syrup registers 236 degrees F 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 extract and lemon rind (1/4 teaspoon of ReaLemon juice can
- 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 springform pan; drizzle part of blueberry
preserves over; continue to layer cheese mixture and preserves in this way.
- Freeze overnight or until firm.
- Decorate with whipped cream and blueberries.
Strawberry preserves and fresh strawberries may be substituted for blueberries.
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