Mennonite Girls Can Cook is a collection of recipes which were posted daily for a period of ten years from 2008 to 2018. We have over 3,000 delicious recipes that we invite you to try. The recipes can be accessed in our recipe file by category or you can use the search engine.

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Blackberry Ripple Frozen Cheesecake

  • 3/4 cup graham wafer crumbs
  • 3/4 cup finely ground almonds
  • 2 tablespoons white sugar
  • 1/4 cup melted butter
  1. Combine the crumbs, almonds, sugar and melted butter and press into a 9-inch springform pan.
  2. Bake for 8 minutes at 350 or until fragrant and allow to cool completely.
  •  1 cup white sugar
  • 1/3 cup water
  1. 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.
  2. In a free stand mixer beat three egg whites until stiff peaks form.
  3. Now slowly pour the syrup into the egg whites continuing to beat on high speed. Try to not let syrup onto the bowl edge.
  4.  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
  1. 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.
  2. 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.
  3. Now you are ready to put together your ripple cheesecake.
  • 1/2 cup of soft blueberry, blackberry or raspberry preserves.
  1. On top of the cooled crumbs, layer first, the cheesecake mixture, then a bit of the preserves, then more cheesecake mixture, repeating several more times or until you have used up all the filling.
  2. Cover well with plastic wrap and put it in the freezer overnight.

Serve with Blackberry/blueberry sauce.

Blackberry Sauce
  • 6 cups of blackberries
  • 3/4 cup of sugar or more or less (blueberries would take far less)
  • 2 tablespoons cornstarch
  • 1 cup water.
  1. Combine the cornstarch with the sugar. add the water and pour over the berries.
  2. Cover and microwave on high stirring every 5 minutes until the filling is boiling and clear not cloudy.
  3. Store covered in the fridge.


  1. Oh Lovella...this looks wonderful. I do have to seem to be the expert on desserts such as this. And your presentation is outstanding as usual. Too good to eat! Well, I must take this opportunity of my own personal 'down time' to just try all the recipes you wonderful ladies are contributing! But beware....I have inherited a lot of cookbooks which means only more Chem Sundays!

  2. oiy vey...
    you sure are trying your best to make much bettercooks and bakers out of us, thankyou!!!my family thanksyou;-). i think i will just stare at the picture a little longer...=}

  3. You should publish your own dessert magazine. I volunteer to be in the test kitchen. I agree with Trish and Charlotte. Last night we passed alot of bushes almost ready for pickers. I'll be there soon. Kathy

  4. Is it difficult for Mr T to order a dessert in a restaurant? Doesn't he just casualy ask if you can just have it later, at home? =)
    (I know....)
    This cake looks absolutely fabulous!! The icing on the cake are the berries!!

  5. Blueberry season is just about to start - another fabulous dessert to try.

    I think I better dig out my pedometer though - even looking at these desserts makes me feel more curvy.

    Although, it might have been the hot caramel sundae I had at DQ last night...

  6. Mmmmm...another recipe that needs to be tried over here. It looks wonderful!

  7. Wow! That cheesecake is irresistible! The blacberry flavor makes everything yummier!

  8. This was outstanding. Didn't have enough blackberries, so I added strawberries too to get the right quantity. Many "make again" comments from my hubby.


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