Very Blueberry Cheesecake

Recipe Ingredients

1 1/2 cups	219g / 7.7oz	Vanilla wafer crumbs
1/4 cup	49g / 1.7oz	Margarine - melted
1		Unflavored gelatin
1/4 cup	59ml	Cold water
16 oz	454g	Cream cheese - softened
1 tablespoon	15ml	Lemon juice
1 teaspoon	5ml	Lemon peel - grated
7 oz	198g	Marshmallow crème (1 jar)
3 cups	711ml	Frozen whipped topping - thawed
2 cups	474ml	Blueberries frozen or fresh

Recipe Instructions

Combine crumbs and margarine, press onto bottom of 9-inch Springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel.

Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm.

Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese.

Substitute strawberry slices for blueberries Substitute raspberries for blueberries

Source:
Mark Satterly

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