Frozen Blueberry Ripple Cheesecake

Frozen Blueberry Ripple Cheesecake

Ingredients:
Crust:
3/4 cup graham cracker crumbs
2 tablespoons granulated sugar
3 teaspoons melted butter or margarine

Filling:
1 cup granulated sugar
1/3 cup water
1/8 teaspoon cream of tartar
3 egg whites
16 ounces cream cheese
1/2 cup sour cream
2 teaspoons vanilla extract
1 tablespoon grated lemon rind (or 1/4 teaspoon lemon juice)
1/2 cup blueberry preserves

Topping:
Whipped cream
Fresh or frozen unsweetened blueberries

Directions:
1. Combine the crumbs, sugar and butter in a small bowl; blend well. Press firmly over the bottom of an 8-inch springform pan. Chill.
2. Combine the sugar, water and cream of tartar in a small saucepan and bring to a boil. Boil rapidly 8-10 minutes, until the syrup reaches 236°F on a candy thermometer (or spins a 2-inch thread from a spoon).
3. Meanwhile, beat the egg whites to stiff peaks. Pour the hot syrup in a thin stream over the whites, beating constantly. Keep beating until very stiff and cool, about 15 minutes. Set aside.
4. Beat the cream cheese and sour cream until light and fluffy; beat in the vanilla and lemon rind. Stir in one-quarter of the egg white mixture by hand, then fold in the rest until no streaks remain.
5. Spoon about one-quarter of the mixture into the pan and drizzle with some of the preserves. Continue layering the cheese mixture and preserves.
6. Freeze overnight or until firm. Decorate with whipped cream and blueberries.

Variation:
Use strawberry preserves and fresh strawberries instead of blueberries.