Blueberry Crusted Ice Box Cheesecake
|Soft butter||25 Milliliter|
|Fresh blueberries||500 Milliliter, divided|
|Granulated sugar||125 Milliliter, divided|
|Gelatin envelope||1⁄4 Ounce (1 Envelope)|
|Whipping cream||160 Milliliter, divided|
|Cream cheese package||375 Gram (3 Packages, 125 Gram Each)|
|Icing sugar||60 Milliliter|
Generously butter a 9" (23 cm) pie plate.
Gently press about 1 1/2 cups (375 ml) blueberries into the butter to line the pie plate.
Sprinkle with 2 tbsp (30 ml) granulated sugar.
Sprinkle the gelatin onto more than 1/3 cup (80 ml) cream in a medium sauce pan to soften.
Stir in the egg and the remaining 1/3 cup (80 ml) granulated sugar.
Place over medium heat, stirring constantly until mixture thickens slightly and comes to a boil.
Beat the cream cheese until smooth.
Slowly add the gelatin mixture, beating until well blended.
Beat the remaining 1/3 cup (80 ml) whipping cream until stiff, fold into cream cheese mixture.
Pour mixture into blueberry shell and chill 3-4 hours.
At serving time sprinkle with remaining blueberries and sifted icing sugar.