Printable | Taste of Home

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

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

Printed from tasteofhome.com Nov 19, 2008

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Lemon Blueberry Cheesecake cont.

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.