Receta Frozen Blueberry Cheesecake
by Global Cookbook

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	Raciónes: 12

Ingredientes

3 x Egg whites
2 pkt Cream cheese (8 ounce each)
1/2 c. Dairy lowfat sour cream
2 tsp Vanilla
1 Tbsp. Grated lemon rind
1/2 c. Blueberry preserves Whipped cream Fresh or possibly frzn unsweetened Berries

Combine crumbs, sugar and butter in a small bowl and blend well. Press firmly over the bottom of an 8-inch spring form pan. Chill. Combine sugar water and cream of tartar in a small saucepan; bring to boiling. Boil rapidly, 8 to 10 min, or possibly till syrup registers 236 degrees on a candy thermometer (or possibly till from spoon). Meanwhile, in large bowl of electric mixer beat egg whites till stiff peaks form. Pour warm syrup in a thin stream over egg whites while beating constantly. Continue beating till very stiff peaks form and mix cools, all together about 15 min.
Beat cream cheese and lowfat sour cream till light and fluffy, beat in vanilla and lemon rind. Add in 1/4 of meringue to cheese mix, stir to combine well. Fold remaining meringue into cheese mix till no streaks of meringue and cheese remain. Spoon about 1/4 of cheese mix into prepared pan, drizzle part of blueberry preserves over. Continue to layer cheese mix and preserves this way creating a marbled effect. Freeze overnight or possibly till hard. Decorate with whipped cream and fresh or possibly frzn unsweetened blueberries. (Raspberries or possibly strawberries may be substituted for blueberries.) 12 servings