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Blueberry Cheesecake

40 vanilla wafers, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
FILLING:
2 cups (16 ounces) 4% cottage cheese
2 packages (8 ounces each) cream cheese, softened
1/2 cup butter, softened
1-1/2 cups sugar
2 cups (16 ounces) sour cream
6 tablespoons cornstarch
6 tablespoons all-purpose flour
4 eggs, lightly beaten
4-1/2 teaspoons lemon juice
1 teaspoon vanilla extract
BLUEBERRY GLAZE:
3-1/2 cups fresh blueberries, divided
1 cup sugar
2 tablespoons cornstarch
Edible pansiesor violas and fresh mint leaves, optional

In a bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and

Printed from tasteofhome.com Sep 7, 2008

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Blueberry Cheesecake cont.

2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet.
Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°.
Process cottage cheese in a blender until smooth; pour into a large mixing bowl.
Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch
and flour; beat well. Add eggs; beat on low speed just until combined. Stir in
lemon juice and vanilla just until combined. Pour over crust. Return pan to
baking sheet. Bake for 70-80 minutes or until center is almost set. Cool on a
wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen;
cool 1 hour longer. Refrigerate overnight. For glaze, puree 2-1/2 cups
blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup
juice. Discard pulp and seeds. In a small saucepan, combine sugar, cornstarch and
reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2
minutes or until thickened. Refrigerate until completely cooled. Remove sides
of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries;
garnish with pansies or violas and mint if desired. Refrigerate leftovers.

Yield: 14-16 servings.