Frozen Blueberry Cheesecake

1. 1

   Combine crumbs, sugar and butter in a small bowl and blend well.

2. 2

   Press firmly over the bottom of an 8-inch springform pan.

3. 3

   Chill.

4. 4

   Combine sugar, water and cream of tartar in a small saucepan; bring to boiling.

5. 5

   Boil rapidly 8 to 10 minutes or until syrup registers 236F on a candy thermometer.

6. 6

   Meanwhile, in large bowl of electric mixer beat egg whites until stiff peaks form.

7. 7

   Pour hot syrup in a thin stream over egg whites while beating constantly.

8. 8

   Continue beating until very stiff peaks form and mixture cools, about 15 minutes.

9. 9

   Beat cream cheese and sour cream until light and fluffy; beat in vanilla and lemon rind.

10. 10

    Add 1/4 of meringue to cheese mixture; stir to combine well.

11. 11

    Fold remaining meringue into cheese mixture until no streaks of meringue and cheese remain.

12. 12

    Spoon about 1/4 of cheese mixture into prepared pan; drizzle part of blueberry preserves over.

13. 13

    Continue to layer cheese mixture and preserves this way, creating a marbled effect.

14. 14

    Freeze overnight or until firm.

15. 15

    Decorate with whipped cream and fresh or frozen unsweetened blueberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.