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Lemon Blueberry Cheesecake

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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Blueberry Cheesecake cont.

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

Printed from tasteofhome.com Nov 19, 2008

Lemon Blueberry Cheesecake

blueberry mixture over the top. Top with remaining blueberries.
Refrigerate leftovers.

Yield: 12 servings.