In medium bowl, combine crumbs and 3 tablespoons
sugar; blend in butter. Press evenly on bottom of 9 x 1-1/3 spring-form
or false-bottom cake pan. In large bowl of electric mixer, beat eggs
until light and fluffy. Gradually add 1 cup sugar, flour and mace,
beating until well blended. Add cheese; mix well. With rubber spatula,
fold in blueberries. Pour into prepared pan and place on cookie sheet.
Bake in a preheated 350 degree oven about 1-1/4 hours or until center
is almost set. Turn off heat. Keep cake in oven 20 more minutes. Cool
on rack. Chill 4 or more hours. When ready to serve, run knife around
edge of pan to loosen cake. Remove sides of pan. Garnish top with
fresh blueberries and mint leaves, if desired. Yield: 8 to 10 servings.
(Best when served chilled, preferably the next day.)
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