Post by chief_cook2 on May 24, 2003 17:03:20 GMT -6
Crust:
1 package graham crackers
1 tsp cinnamon
3 tbs sugar
6 tbs melted butter
Crush crackers until fine. Add sugar, cinnamon and butter. Mix well and line
bottom and sides of springform pan.
Filling:
6 eggs, separated
1 pound cream cheese
1 pint sour cream
1 tsp vanilla
3 tbs flour, heaping
1 cup sugar
juice from 1/2 lemon
Beat egg whites until stiff, adding a little bit of sugar to keep stiff.
Beat egg yolks until thick, add cream cheese, sour cream, sugar, flour,
vanilla and lemon. Add egg whites. Pour into prepared cracker shell.
Sauce:
1/2 cup sugar
salt
1 pint blueberries
1 tsp grated lemon rind
2 tsp cornstarch
1/2 cup water
1 tbs lemon juice
Combine sugar, cornstarch and salt. Stir in water, add berries and bring to
a boil. Simmer until thickened and clear. Remove from heat and add lemon and
rind. At this time, swirl blueberry sauce through cheesecake batter, making
a marble effect. Save some sauce for topping. Once you have finished
swirling sauce into the batter, bake at 300F for 1 hour. (Don't peek!) Turn
off oven and let cake sit in closed oven for 1 more hour. Open door a crack
and let set for 1/2 hour more. Top with remaining sauce and serve.