Print Options

Back to Blueberry Cheesecake >

Include these items:

Select reviews >

Taste of Home Logo

Blueberry Cheesecake

 Blueberry Cheesecake
Savor the best of the blues with this crowd-pleasing blueberry cheesecake from Dick Deacon of Lawrenceville, Georgia. “Dick and I became highly desired members of a supper club group in anticipation of his contributions,” notes his wife, Sybil.
14-16 ServingsPrep: 1 hour Bake: 70 min. + chilling

Ingredients

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

Directions

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

2 of 2

Blueberry Cheesecake (continued)

Directions (continued)

  • In a large bowl, beat the cream cheese, butter and sugar until
  • smooth. Process cottage cheese in a blender until smooth; beat into
  • a cream cheese mixture. Beat in the sour cream, cornstarch, flour,
  • lemon juice and vanilla. Add eggs; beat on low speed just until
  • combined. Pour over crust.
  • Return pan to baking sheet. Bake at 325° 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.
Nutritional Facts: 1 serving (1 slice) equals 503 calories, 29 g fat (14 g saturated fat), 121 mg cholesterol, 301 mg sodium, 53 g carbohydrate, 2 g fiber, 9 g protein.