Wednesday, April 11, 2012

Lemon Blueberry Cheesecake Recipes

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Ingredients

  • 1 (3 ounce) package lemon gelatin
  • 1 cup boiling water
  • 2 tablespoons butter or stick margarine, melted
  • 1 tablespoon canola oil
  • 1 cup graham cracker crumbs
  • 3 cups 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 bowl, dissolve gelatin in boiling water; cool. Combine butter and oil; add crumbs and blend well. Press onto the bottom of a 9-in. springform pan. chill. In a blender, process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust, chill overnight.
  2. For topping, combine sugar and cornstarch in a saucepan; 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. Process in a blender until smooth. Refrigerate until completely cooled. 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.