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Lemon Blueberry Cheesecake Recipe

Lemon Blueberry Cheesecake Recipe

For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia.
TOTAL TIME: Prep: 30 min. + chilling YIELD:12 servings

Ingredients

  • 1 package (3 ounces) lemon gelatin
  • 1 cup boiling water
  • 1 cup graham cracker crumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon canola 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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
  • 5. Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Sprinkle with remaining blueberries. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts

1 slice equals 171 calories, 4 g fat (1 g saturated fat), 8 mg cholesterol, 352 mg sodium, 27 g carbohydrate, 1 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fruit, 1/2 fat.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.