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Blueberry Cheesecake

2 packages (16 ounces total) cream cheese, room temperature 
2 cups cottage cheese 
1 1/2 cups sugar 
4 eggs, slightly beaten 
6 tablespoons cornstarch 
6 tablespoons all-purpose flour 
1 1/2 tablespoons lemon juice 
1 teaspoon vanilla extract 
1/2 cup melted butter or margarine 
2 cups sour cream 
graham cracker crust, below 
blueberry glaze, below 

Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth.

Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in center of oven at 325 for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).

Graham Cracker Crumb Crust 

1 1/2 cups graham cracker crumbs 
1/4 cup melted butter or margarine 
2 teaspoons sugar 
Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan.
Blueberry Glaze 

1 cup sugar 
2 tablespoons cornstarch 
1 cup water 
2 cups fresh or frozen blueberries, divided 

In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.