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Blueberry Ripple Cheesecake

3/4 c graham cracker crumbs
2 Tbsp sugar
3 Tbsp melted butter or margarine
1 c sugar
1/3 c water
1/8 tsp cream of tartar
3 egg whites
2 (8 oz.) pkgs cream cheese
1/2 c dairy sour cream
2 tsp vanilla extract
1 Tbsp grated lemon rind
1/2 c blueberry preserves
whipped cream
fresh or frozen unsweetened blueberries

Combine crumbs, sugar and butter or margarine in a small bowl;
blend well. Press firmly over 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 minutes or until syrup
registers 236 degrees on a candy thermometer (or until syrup spins
a 2-inch thread when dropped from a spoon). Meanwhile, in large
bowl of electric mixer, beat egg whites until stiff peaks form;
pour hot syrup in a thin stream over beaten egg whites while
continuing to beat constantly. Continue beating until very stiff
peaks form and mixture cools (approximately 15 minutes). Set aside.

Using electric mixer, beat together cream cheese and sour cream
until light and fluffy; beat in vanilla and lemon rind (1/4 teaspoon
of ReaLemon juice can be substituted effectively). Add 1/4 of the
egg white mixture and stir by hand to combine well. Fold remaining
egg white mixture into cream cheese mixture until no streaks remains.
Spoon about 1/4 of mixture into prepared spring-form pan; drizzle
part of blueberry preserves over; continue to layer cheese mixture
and preserves in this way. Freeze overnight or until firm. Decorate
with whipped cream and blueberries. This is a sure-fire compliment-getting
summer dessert! If you prefer, strawberry preserves and fresh
strawberries may be substituted for blueberries.


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