Yield: 1 Servings
|1½ tablespoon||Soft butter|
|2 cups||Fresh blueberries; divided|
|½ cup||Granulated sugar; divided|
|1||Envelope unflavoured gelatin|
|¾ cup||Whipping cream; divided|
|3 packs||(125 g) cream cheese; at room temperature|
|¼ cup||Icing sugar|
With Christmas soon upon us I thought it would be nice to post some of my favorite cheesecakes all taken from my Simply Delicious cooking 2 cookbook.
Have fun, Chef K
Generously butter a 9" pie plate. Gently press about 1- ½ cups (375 ml) blueberries into the butter to line the pie plate. Sprinkle with 2 tbsp granulated sugar.
Sprinkle the gelatin onto more than cup (75 ml) cream in a medium sauce pan to soften. Stir in the egg and the remaining cup (75 ml) granulated sugar.
Place over medium heat, stirring constantly until mixture thickens slightly and comes to a boil.
Beat the cream cheese until smooth. Slowly add the gelatin mixture, beating until well blended. Beat the remaining cup (75 ml) whipping cream until stiff, fold into cream cheese mixture. Pour mixture into blueberry shell and chill 3-4 hours. At serving time sprinkle with remaining blueberries and sifted icing sugar.
Posted to EAT-L Digest by RKalenuik <RKalenuik@...> on Dec 10, 1997