Blackberry Ripple Frozen Cheesecake

I have made this recipe for at least 20 years. My friend Vonnie first made it for an office party and we all begged for the recipe. . it's been made many times since. . with various flavours.

Crust

1. 3/4 cup graham wafer crumbs


2. 3/4 cup finely ground almonds


3. 2 tablespoons white sugar


4. 1/4 cup melted butter

Combine the crumbs, almonds, sugar and melted butter and press into a 9 inch springform pan.Bake for 8 minutes at 350 or until fragrant .. .allow to cool completely.

Meringue Part

• 1 cup white sugar


• 1/3 cup water

Combine in small saucepan and bring to boil. Boil at a high heat for 10 minutes.. . or until a thread forms when you drop some from a teaspoon.

• Meanwhile. . in a free stand mixer. .(if you have one) Beat three egg whites until stiff peaks form.
  


• Now slowly pour the syrup into the egg whites continuing to beat on high speed. Try to not let syrup onto the bowl edge. . but if it happens, it happens. . it always does to me.
  


• Continue whipping this on high speed about 15 minutes or until cooled.

Cream Cheese Mixture

• 2 packages cream cheese


• 1/2 cup of sour cream


• 1/2 cup whipping cream


• 2 teaspoons vanilla


• grated lemon rind of 1 lemon
  

In another mixing large bowl. . beat the cream cheese, and then add the sour cream and whipping cream and whip it until smooth. Add the flavouring.

Once the meringue mix is done, slowly add it to the cream cheese. About 1/3 at a time. Use a rubber spatula to combine it. . slowly to not deflate the meringue.

Now you are ready to put together your ripple cheesecake.

Drizzle

• 1/2 cup of soft blueberry, blackberry or raspberry preserves.

On top of the cooled crumbs. . layer first, the cheesecake mixture, then a bit of preserves, then more cheesecake mixture, .. .repeating several more times or until you have used up all the filling.

Cover well with plastic wrap and put it in the freezer overnight.

Serve with some Blackberry/blueberry sauce.

Blackberry Sauce

• 6 cups of blackberries


• 3/4 cup of sugar or more or less. .how you like it. . blue berries would take far less


• 2 tablespoons cornstarch


• 1 cup water.

Combine the cornstarch with the sugar. . add the water and pour over the berries.

Cover and microwave on high stirring every 5 minutes until the filling is boiling and clear. . .not cloudy.

Store covered in the fridge. . you could probably half this Sauce recipe and it would be enough.