bluer than blue cheesecake
By Yankee Magazine|Nov 03 2007|
Ingredients
1 1/2 cup of vanilla wafer crumbs
1/4 cup of butter, melted
1/4 cup of cold Water
1 envelope of unflavored gelatin
1 tablespoon of lemon Juice
16 oz of cream cheese, softened
1 teaspoon of grated lemon peel
7 ounces (1 jar) of marshmallow creme
3 cups of whipped topping
2 cups french blueberries
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 whipped
topping and lemon peel.
