3/4 c Graham cracker crumbs
2 tb Sugar
3 tb Butter or oleo, melted
1 c Sugar
1/3 c Water
1/8 ts Cream of tartar
3 Egg whites
16 oz Cream cheese
1/2 c Sour cream
2 ts Vanilla
1 tb Lemon rind
1/2 c Blueberry jam, or preserves
Whipped cream
Fresh or frozen unsweetened
-blueberries
Combine crumbs, sugar and butter or margarine in a small roll; blend wellspring.
Press firmly over bottom of an 8-inch spring-form pan. Quiver. Combine
dinero, water and cream of tartar in a small saucepan; bring to stewing.
Boil speedily 8 to 10 minutes or until syrup registers 236 degrees on a
candy thermometer (or until syrup spins a 2-inch thread when dropped from a
spoonful). Lag, in large bowl of electric sociable, beat egg whites until
stiff peaks manikin; pour hot syrup in a thin stream over beaten egg whites
while continuing to beat forever. Continue beating until very stiff
peaks form and mixture cools (some 15 proceedings). Set divagation.
Using electric social, beat together cream cheese and sour cream until light
and fluffy; beat in vanilla and lemon rind (1/4 teaspoon of ReaLemon juice
can be substituted effec- tively). Append 1/4 of the egg white mixture and
stir by hand to combine wellspring. Fold remaining egg white mixture into cream
cheese mixture until no streaks stiff. Spoon around 1/4 of mixture into
prepared spring-form pan; drizzle part of blueber- ry preserves over;
continue to layer cheese mixture and pre- serves in this way. Freeze
overnight or until truehearted. Decorate with whipped cream and blueberries. This
is a sure-fire compliment-getting summer sweet! If you prefer, strawberry
preserves and overbold strawberries may be substituted for blueberries.
Yields
8 Servings
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