Blueberry-Glazed Cheesecake
    Graham-Cracker Crust
    1 cup graham-cracker crumbs
    2 Tbsp. sugar
    1/3 cup butter or margarine, melted

    Cheese Filling
    2 env. Unflavored gelatin        3 pkg. (8oz) cream
    1 cup sugar, ¼ tsp. salt           cheese at room temp
    3 egg yolks                           2 Tbsp. grated lemon rind
    1 cup milk                             2 Tbsp. lemon juice
    3 egg whites(room temp)       1 tsp. vanilla extract
    1 cup sour cream

  1. Make graham-cracker crust: In small bowl, combine crumbs, 2Tbsp. sugar and
    butter; mix well with fork. Press into bottom of 9 inch spring form pan.
  2. Make cheese filling: In small, heavy saucepan, combine gelatin, ¾ cup sugar and the
    salt.  In small bowl, with wire whisk, beat egg yolks with milk until smooth;
    gradually stir into gelatin mixture; mix well.
  3. Cook over medium heat, stirring until gelatin is dissolved and custard is thickened
    slightly (should form coating on metal spoon) – about 5 minutes.  Remove from
    heat; cool 10 minutes.
  4. In large bowl; with electric mixer, at medium speed, beat cream cheese, lemon rind,
    lemon juice and vanilla until smooth – 3 minutes.  Slowly add cooled custard,
    beating at low speed just to blend.  Set in a bowl of ice water to chill, stirring
    occasionally, until mixture mounds (partially set) when lifted with spoon.
  5. Meanwhile, at medium speed and using clean beaters, beat egg whites until soft
    peaks form when beater is slowly raised. Gradually add ¼ cup sugar, beating until
    stiff peaks form.
  6. Add beaten egg whites and the sour cream to cheese mixture; beat at low speed just
    until smooth.  Turn into the prepared pan, spreading evenly.  Refrigerate until firm
    and well chilled – at least 4 hours or overnight.
  7. To serve, loosen side of pan with spatula. Spread Blueberry glaze over top.

    Blueberry Glaze
    1/3 cup sugar                  1 Tbsp. cornstarch
    1 ½ cups blueberries        1 Tbsp. lemon juice
    ½ cup water

  1. One hour before serving: In a small saucepan, combine sugar and cornstarch; mix
  2. With fork, crush ½ cup blueberries.  Stir into sugar mixture along with ½ cup water.  
    Bring to boiling, stirring, until thickened and translucent.  Add lemon juice and rest
    of blueberries.  Cool 30 minutes. (Serves 10-12)
Bonnell's Blueberries