Blueberry Cheesecake

Ingredients:

• 2 round aluminum pans with lid (or cling wrap)

Crust

• 2 cups crushed grahams
• 1 stick unsalted butter

Filling

• 500 g Philadelphia cream cheese/2 blocks (do not use light or low-fat)
• 3/4 cup white sugar (adjust according to taste)
• 2 tsp vanilla
• 2 cups whipping cream
• 1 pack unflavored (and colorless) gelatin
• 1 can Comstock blueberry preserve (may also use cherry, strawberry, or crushed Oreos!)

Procedure:

1. Melt the butter in low heat and combine with the crushed grahams.  Once well blended, press the grahams on the bottom and sides of the pans.  Cover with cling wrap or lid and refrigerate.
2. Cream the cream cheese using a high-speed hand mixer.  Slowly combine the white sugar and vanilla.  Set aside.
3. In bowl 2, beat the whipping cream in high speed until soft peaks form.  Slowly fold to the bowl of cream cheese using a spatula or whisk until it is well blended.
4. Dissolve 1 pack of unflavored gelatin in 1/2 cup of water.  While still warm, slowly pour into the batter.  Fold using a spatula.
5. Take the pans from the refrigerator.
6. Divide the cream into 2 equal parts and pour on the pans evenly.
7. Add the blueberry preserve on top.
8. Refrigerate overnight before serving.

 Yield:  2 round pans, 16 servings

_________________________________

Thank you, MJ Corotan, for this recipe!