Updated Wednesday, March 12th, 2003
Yield: 10 to 12 servings
Preheat the oven to 350 degrees F. To make the crust, in a medium-size bowl, combine the gingersnaps, pecans, butter, cinnamon, and brown sugar, mixing well with a fork. Pat evenly into a 10-inch springform pan. Bake for 10 minutes, or until lightly browned.
To make the filling, in a small saucepan over low heat, dissolve the gelatin in the orange juice, stirring until completely dissolved. Rinse the blueberries, drain, and set aside. Reserve 1/2 cup for garnish. In a medium-size bowl, blend the cream cheese, blueberry and lemon yogurts, sugar, vanilla, and lemon juice. With the electric mixer running at low speed, slowly add the orange juice—gelatin mixture. Mix at medium speed for about 2 minutes. Gently fold in the blueberries by hand. Pour into the prepared crust and chill for several hours until set.
To make the topping, in a small bowl, whip the cream until stiff and slowly blend in the confectioners' sugar and lemon juice. To serve, gently run a knife around the rim of the springform pan. Remove the outside form and transfer the wisp to a serving plate. Using a pastry bag, pipe the whipped cream around the base and top of the cake. Garnish with the reserved blueberries and grated lemon rind.
In this issue: Summer Off the Beaten Path
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