Lemon Blueberry Cheesecake
For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
SERVINGS
|
12
|
CATEGORY
|
Dessert
|
METHOD
|
Overnight Recipes
|
PREP |
30 min. |
TOTAL
|
30 min.
|
INGREDIENTS
- 1 package (3 ounces) lemon gelatin
- 1 cup boiling water
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon vegetable oil
- 3 cups (24 ounces) fat-free cottage cheese
- 1/4 cup sugar
- TOPPING:
- 2 tablespoons sugar
- 1-1/2 teaspoons cornstarch
- 1/4 cup water
- 1-1/3 cups fresh or frozen blueberries, divided
- 1 teaspoon lemon juice
DIRECTIONS
In a large bowl, dissolve gelatin in boiling water. Cool. In a small bowl, combine the crumbs, butter and oil. Press onto the bottom of a 9-in. springform pan. Chill.
In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust; cover and refrigerate overnight.
For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Top with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.