Blueberry Decorated Cheesecake Recipe
Ingredients
| Crumb Crust | ||
| Cottage cheese package | 2 , creamed | |
| Sugar | ||
| Flour | 2 Tablespoon | |
| Salt | 1/4 Teaspoon | |
| Eggs | 4 , separated | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Vanilla extract | 1 Teaspoon | |
| 2 tablespoons grated lemon rind | ||
| Dairy sour cream | 1 Cup (16 tbs) | |
| Unflavored gelatin | 2 Teaspoon | |
| Water | ||
| Blueberries | 2 Cup (16 tbs) | |
| Dash each of mace and cinnamon | ||
Directions
Have filling ingredients at room temperature.
Make Crumb Crust and press firmly on bottom and sides of buttered 9-inch springform pan.
Force cheese through food mill or sieve.
Gradually beat in 1 cup sugar; then add flour and salt.
Add egg yolks, one at a time, beating thoroughly after each.
Beat in butter, vanilla, lemon rind, and sour cream.
Fold in stiffly beaten egg whites.
Pour into pan and bake in preheated very slow oven (275°F.) for 1 1/2 hours, or until firm.
Remove from oven and cool on rack away from drafts.
To make glaze, sprinkle gelatin on 1/4 cup cold water.
Wash and drain berries.
Put 1 cup in saucepan with 2 tablespoons water.
Bring to a full rolling boil.
Press through food mill or sieve.
Return pulp to saucepan with 3 tablespoons sugar and the spices.
Heat; add gelatin and stir until dissolved.
Chill until slightly thickened; spread on top of cake and decorate with remaining 1 cup berries.
Chill until glaze is firm.
Make Crumb Crust and press firmly on bottom and sides of buttered 9-inch springform pan.
Force cheese through food mill or sieve.
Gradually beat in 1 cup sugar; then add flour and salt.
Add egg yolks, one at a time, beating thoroughly after each.
Beat in butter, vanilla, lemon rind, and sour cream.
Fold in stiffly beaten egg whites.
Pour into pan and bake in preheated very slow oven (275°F.) for 1 1/2 hours, or until firm.
Remove from oven and cool on rack away from drafts.
To make glaze, sprinkle gelatin on 1/4 cup cold water.
Wash and drain berries.
Put 1 cup in saucepan with 2 tablespoons water.
Bring to a full rolling boil.
Press through food mill or sieve.
Return pulp to saucepan with 3 tablespoons sugar and the spices.
Heat; add gelatin and stir until dissolved.
Chill until slightly thickened; spread on top of cake and decorate with remaining 1 cup berries.
Chill until glaze is firm.
Chef
