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Frozen Lemon Cheesecake with Blueberry Drizzle

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Frozen Lemon Cheesecake with Blueberry Drizzle recipe
photo by:
kraft
great summer flavor!!
posted by
snnetteachexnayder
on 7/20/2010
time
prep:
20 min
total:
6 hr 20 min
servings
total:
16 servings
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What You Need

24
 NABISCO Ginger Snaps, finely crushed (about 1-1/4 cups)
1/4
cup butter, melted
2
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
can (14 oz.) sweetened condensed milk
1
Tbsp. lemon zest
1/4
cup lemon juice
1
cup thawed COOL WHIP Whipped Topping
2
cups blueberries
1/4
cup sugar
2
Tbsp. water
1/4
tsp. ground ginger

Make It

MIX crumbs and butter; press onto bottom of 9-inch springform pan.

BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Blend in lemon zest and juice. Whisk in COOL WHIP; spoon over crust.

FREEZE 6 hours or until firm. Meanwhile, cook remaining ingredients in saucepan on medium heat 4 min., stirring occasionally; cool. Refrigerate until ready to serve.

REMOVE cheesecake from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Serve topped with blueberry sauce.

Kraft Kitchens Tips

Size-Wise
Since this indulgent cheesecake makes 16 servings, it is the perfect dessert to serve at your next party.
How to Crush Ginger Snaps
Place ginger snaps in food processor; process until finely crushed.
Special Extra
Top each serving with a small dollop of additional COOL WHIP.
K:25167v8:118841
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