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. REFRIGERATE.
  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 well.
  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