Title: Firecracker Cheesecake
Categories: Dessert
Yield: 8 Servings
| FROM JONI'S KITCHEN |
| 14 | | Ladyfinger cookies |
| 1/2 | ga | Blueberry cheesecake |
| | | Ice cream |
| 1/2 | c | Whipping cream |
| 1 | tb | Confectioners sugar |
| 6 | | Strawberries |
| 1/2 | c | Blueberries; fresh or |
| | | If frozen, thawed |
Line base of a 9-inch springform pan with ladyfingers. Allow ice cream to
soften at room temperature 5 to 10 minutes. Spoon ice cream into springform
pan. Chill in freezer 6 hours or overnight. Remove outside ring from pan.
Beat whipping cream with confectioners sugar until stiff. Using a star tip,
pipe a ring around the top edge of the cake. Refreeze at least 30 minutes.
Just before serving, slice strawberries into 1/2-inch slices. Place cut
strawberries inside whipping cream ring. Fill center with blueberries. cut
and Serve. Serves 8. NOTE: If freezer is very cold and cake seems too hard,
let it sit at room temperature 5 minutes. Cut with DRY warm knife. Source:
Home Cooking