Ice Box Blueberry Cheese Cake

Happy Friday........

It beginning to look a lot like Fall.  Let's get in the kitchen and make something yummy.  You ask why a cheesecake for Fall.  Well, this pairs so nicely with tea (IMO).    

Today we will make an Ice box Blueberry Cheese Cake.  So simple yet so delish'

Ingredients 

Crust

22 vanilla wafer

2 tablespoons butter, melted

Filling

1 1/4 teaspoons unflavored gelatin

2 tablespoons cold water

1 package (8 oz) cream cheese, softened 

1 1/2 teaspoon lemon juice (use the lemon from below)

1/2 teaspoon grated lemon peel (use the lemon from above)

1 cup marshmallow creme

1 1/2 cups whipped topping

1 cup fresh or frozen blueberries (fresh is better)

Directions

In a small bowl, combine wafer crumbs and butter.  Press onto the bottom of 6 inch spring from pan coated with cooking spray and set aside.

In a small sauce pan, sprinkle gelatin over cold water;  let stand for 1 minute.  Heat over low heat, stirring until gelatin is completely dissolved cool.

Place cream cheese in a small bowl; gradually beat in gelatin mixture until smooth.  Add lemon juice and peel.  Beat in marshmallow cream.  Fold in whipped topping.

Puree blueberries in a food processor; fold into cream cheese mixture.  Spoon over crust.  Cover and refrigerate overnight.  Remove sides of pan.

What I found helpful.

1.  Have your cream cheese mixture ready before doing the gelatin.  Once that gelatin cools it need to go into that mixture or it will congeal. 

2.  Prepare all your ingredients.  Like have your juice measured and put in a bowl, whipped topping measured and put in a bowl, etc...

3.  When I made this I did a recipe and a half as I only have 9 inch spring form pans which is the standard size you find in the store.

4.  Using frozen blueberries will add too much water to this recipe so fresh would be best.

5.  Use Nabisco Nilla Wafers, Philadelphia Cream Cheese,  Jet-Puff Marshmallow Creme  and Kraft Cool Whip.  Some brands you just shouldn't substitute. 

6.  When you zest your lemons take a knife and and chop them into tiny pieces (this is important).  You do not want long pieces of zest in this cake.

7.  If your cake is too runny put in the freezer for an hour or two until set.