Very Blueberry Cheesecake
Very Blueberry Cheesecake recipe
Yield
16 servingsPrep
30 minCook
0 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vanilla wafer crumbs
|
* |
| ¼ | cup |
margarine
melted |
|
| 1 | each |
gelatin, unflavored
|
*
|
| ¼ | cup |
water
cold |
|
| 16 | ounces |
cream cheese
softened |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| 2 | cups |
blueberries
fresh |
|
| 7 | ounces |
marshmallow cream
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vanilla wafer crumbs
|
* |
| 59 | ml |
margarine
melted |
|
| 1 | each |
gelatin, unflavored
|
*
|
| 59 | ml |
water
cold |
|
| 462.4 | ml/g |
cream cheese
softened |
|
| 15 | ml |
lemon juice
|
|
| 5 | ml |
lemon zest
grated |
|
| 473 | ml |
blueberries
fresh |
|
| 202.3 | ml/g |
marshmallow cream
|
Directions
Combine crumbs and margarine, press onto bottom of 9-inch springform pan.
Chill.
Soften gelatin in water, stir over low heat until dissolved.
Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended.
Blend in juice and peel. Beat in marshmallow creme, fold in whipped topping.
Purée blueberries, fold into cream cheese mixture.
Chill until firm.
Garnish with blueberry jelly if desired.
