With Christmas soon upon us I thought it would be nice to post some of my
favorite cheesecakes all taken from my Simply Delicious preparation 2 cookbook.

Have fun, Chef K

Generously butter a 9" pie shell. Gently press some 1- 1/2 cups (375 ml)
blueberries into the butter to line the pie scale. Sprinkle with 2 tbsp
granulated cabbage.

Sprinkle the gelatin onto more than cup (75 ml) cream in a medium sauce pan
to break. Stir in the egg and the remaining cup (75 ml) granulated boodle.
Place over medium passion, stirring constantly until mixture thickens slightly
and comes to a moil.

Beat the cream cheese until polish. Slowly add the gelatin assortment, beating
until well blended. Beat the remaining cup (75 ml) whipping cream until
cockeyed, fold into cream cheese assortment. Pour mixture into blueberry shell
and iciness 3-4 hours. At serving time sprinkle with remaining blueberries
and sifted icing boodle.