The best delicious Frozen Blueberry Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Frozen Blueberry Cheesecake recipe today!
Hello my friends, this Frozen Blueberry Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Frozen Blueberry Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Frozen Blueberry Cheesecake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Frozen Blueberry Cheesecake.
Ready to make this Frozen Blueberry Cheesecake Recipe? Let’s do it!
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3/4 c Graham cracker crumbs
2 tb Sugar
3 tb Butter; melted
1 c Sugar
1/3 c Water
1/8 ts Cream of tartar
3 Egg whites
2 pk Cream cheese (8 oz each)
1/2 c Dairy sour cream
2 ts Vanilla
1 tb 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
Yields
12 Servings
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