Best Blueberry Vanilla Cheesecake
1/3 cup butter, melted
1/4 cup corn syrup
2 pkgs. unflavored gelatin
1 cup milk
2 pkgs. (8 oz. each) light cream cheese, softened
1 cup sugar
1 tablespoon vanilla
1-1/2 cups frozen wild blueberries
Line 13 x 9 -inch baking pan or dish with aluminum foil, leaving a 2-inch overhang at each end. Lightly grease foil. In a bowl, combine crumbs, butter and corn syrup until blended; press into prepared pan; refrigerate until firm. In small saucepan, sprinkle gelatin over milk; let stand for 3 min. Heat over low heat, stirring, until gelatin is dissolved. In a large bowl using electric mixer, beat cream cheese and sugar until very smooth, about 3 minutes. Beat in gelatin mixture, vanilla and lemon rind. Carefully stir in berries. Pour over crust, cover and refrigerate for at least 1 hour or until firm. Remove cake from pan using foil overhang as handles. Cut into squares using a hot knife.
Cooking Tip: Fresh wild blueberries can be substituted, as can fresh or frozen raspberries or quartered fresh strawberries; the chilling time will increase to 2 hours with fresh berries. Do not thaw frozen berries before adding to cake, because the color will run.