Ingredients
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16 ounces cream cheese, softened
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1 1/2 cups sugar
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4 eggs, slightly beaten
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6 tablespoons cornstarch
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6 tablespoons flour
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1 1/2 tablespoons lemon juice, freshly squeezed
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1 teaspoon vanilla extract
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1/2 cup butter, melted and cooled
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1 pint sour cream
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1 1/2 cups graham cracker crumbs
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1/4 cup butter, melted
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1 teaspoon sugar
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1 cup sugar
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2 tablespoons cornstarch
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2 cups cottage cheese
Instructions
- Preheat oven to 325 degrees F.
- Prepare Graham Cracker Crust (**See Recipe below).
- Combine cream cheese and cottage cheese; beat until smooth and creamy.
- Gradually add sugar, beating well.
- Add eggs, and beat until well combined.
- Add cornstarch, flour, lemon juice, and vanilla; blend well.
- Add butter and sour cream, beating until smooth.
- Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
- Turn off oven; all cheesecake to stand in oven 2 hours.
- Remove from oven; cool completely.
- Remove from pan; chill.
- Top with Blueberry Glaze (***recipe follows)
- **To Make Graham Cracker Crust:.
- Combine all ingredients, press into bottom of a 10" springform pan.
- ***To Make Blueberry Glaze:.
- Combine sugar and cornstarch ina small saucepan; blend thoroughly.
- Gradually stir in water.
- Crush 1/2 cup blueberries; add to sugar mixture.
- Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
- Continue to boil about 2 minutes or until mixture is clear.
- Cool.
- Arrange remaining blueberries over top of chilled cheesecake.
- Pour cooled glaze over berried.
- (Makes 1 1/3 cups).