BLUEBERRY
NO BAKE CHEESECAKE
2 cups graham cracker crumbs
⅓ cup butter, melted
¼ cup corn syrup
2 pkgs (7g.each) unflavoured gelatin
1 cup milk
2 pkgs (8 oz) light cream cheese, softened
1 cup granulated sugar
1 Tbsp vanilla
2 tsp grated lemon rind
1 ½ cups fresh blueberries
Line 9" X 13" pan with aluminum foil, leaving a 2" overhang at each
end. Lightly grease foil.
In a bowl combine crumbs, butter, and corn syrup until well blended.
Press into prepared pan. Refrigerate until set.
In a small saucepan sprinkle gelatin over milk . Let stand for 3
minutes. Heat over low heat, stirring until gelatin is dissolved. In a
large bowl, using an electric mixer, beat cream cheese and sugar until
very smooth., about 3 minutes. Beat in gelatin mixture,
vanilla and
lemon rind. carefully stir in berries.
Pour over crust and chill at least 1 hour or until firm. Remove cake
from pan using foil “handles”. Cut into squares using a hot knife.
Note: If using frozen blueberries, do not thaw before adding, as colour
will run. Setting time may be reduced to 1 hour.
This recipe is from www.hortns.com
Use Nova Scotia
fruit
and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a
previous Recipe of the Week, look under individual vegetables in the
"What
We Grow" section of the Consumer Page. BACK
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