Blueberry Decorated Cheesecake
|Farmer cheese/1 pound creamed cottage cheese||15 Ounce (2 Packages, 71/2 Ounce Each)|
|Eggs||4 , separated|
|Butter/Margarine||2 Tablespoon, melted|
|Vanilla extract||1 Teaspoon|
|Grated lemon rind||2 Tablespoon|
|Dairy sour cream||1 Cup (16 tbs)|
|Unflavored gelatin||2 Teaspoon|
|Fresh blueberries||2 Cup (32 tbs)|
Have filling ingredients at room temperature.
Make Crumb Crust and press firmly on bottom and sides of buttered 9-inch springform pan.
Force cheese through food mill or sieve.
Gradually beat in 1 cup sugar; then add flour and salt.
Add egg yolks, one at a time, beating thoroughly after each.
Beat in butter, vanilla, lemon rind, and sour cream.
Fold in stiffly beaten egg whites.
Pour into pan and bake in preheated very slow oven (275°F.) for 1 1/2 hours, or until firm.
Remove from oven and cool on rack away from drafts.
To make glaze, sprinkle gelatin on 1/4 cup cold water.
Wash and drain berries.
Put 1 cup in saucepan with 2 tablespoons water.
Bring to a full rolling boil.
Press through food mill or sieve.
Return pulp to saucepan with 3 tablespoons sugar and the spices.
Heat; add gelatin and stir until dissolved.
Chill until slightly thickened; spread on top of cake and decorate with remaining 1 cup berries.
Chill until glaze is firm.