1 1/2 tb Soft butter
2 c Fresh blueberries; divided
1/2 c Granulated sugar; divided
1 Envelope unflavoured gelatin
3/4 c Whipping cream; divided
1 Egg
3 pk (125 g) cream cheese; at
-room temperature
1/4 c 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- 1/2 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.
Yields
1 Servings