Cheesecake Recipes

Very Blueberry Cheesecake
Serving Size: 10

1 1/2 cups vanilla wafer crumbs
1/4 cup margarine, melted
1 env. unflavored gelatin
1/4 cup cold water
16 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon grated lemon peel
7 ounces (1 jr) marshmallow creme
3 cups frozen whipped topping(thaw)
2 cups blueberries frozen or fresh

Cooking 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. Puree blueberries; fold into cream cheese
mixture. Chill until firm. Garnish with additional frozen whipped
topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese
for cream cheese. Substitute strawberry slices for blueberries Substitute
raspberries for blueberries

© 2008 contact