The best delicious Frozen Blueberry Ripple Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Frozen Blueberry Ripple Cheesecake recipe today!
Hello my friends, this Frozen Blueberry Ripple Cheesecake recipe will not disappoint, I promise! Made with simple ingredients, our Frozen Blueberry Ripple Cheesecake is amazingly delicious, and addictive, everyone will be asking for more Frozen Blueberry Ripple Cheesecake.
What Makes This Frozen Blueberry Ripple Cheesecake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Frozen Blueberry Ripple Cheesecake.
Ready to make this Frozen Blueberry Ripple Cheesecake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3/4 c Graham cracker crumbs
2 tb Sugar
3 tb Butter or margarine, melted
1 c Sugar
1/3 c Water
1/8 ts Cream of tartar
3 Egg whites
16 oz Cream cheese
1/2 c Sour cream
2 ts Vanilla
1 tb Lemon rind
1/2 c Blueberry jam, or preserves
Whipped cream
Fresh or frozen unsweetened
-blueberries
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.
Yields
8 Servings
Leave a Reply