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Ingredientes
- Graham Cracker Crust-----
- 1 c. Graham Cracker Crumbs
- 1/2 c. Pecans -- Minced
- 1/4 c. Butter -- Melted
- 1 tsp Granulated Sugar Cheesecake-----
- 16 ounce Cream Cheese -- softened
- 2 c. Cottage Cheese
- 1 1/2 c. Granulated Sugar
- 4 x Large eggs -- slightly beaten
- 6 Tbsp. Cornstarch
- 6 Tbsp. Flour
- 1 1/2 Tbsp. Fresh Lemon Juice
- 1 tsp Vanilla
- 1/2 c. Butter -- melted & cooled
- 1 pt Lowfat sour cream Blueberry Glaze-----
- 1 c. Granulated Sugar
- 3 Tbsp. Cornstarch
- 1 c. Reserved Blueberry Juice -- Canned
- 31 ounce Blueberries, Canned -- Liquid removed
Direcciones
- Graham Cracker Crust: Combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan.
- Cheesecake: Combine cream cheese and cottage cheese; beat till smooth and creamy. Gradually add in sugar, beating well. Add in Large eggs and beat till well mixed. Add in cornstarch, flour, lemon juice and beat till smooth. Add in melted butter and lowfat sour cream, beating till smooth. Pour filling into the graham cracker crust. Bake in preheated 325 Degree F. over for 1 hour and 10 min or possibly till hard around the edges. Turn off oven. Let cheesecake stand in oven 2 hrs with door closed. Remove and let cold completely.
- Remove from pan and chill. Top with Blueberry Glaze. Refrigerateagain for 10 to 12 hrs, if possible before serving.
- Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 c. of liquid removed blueberries and add in to sugar mix in pan. Cook over medium heat, stirring constantly till mix thickens and boils. Continue to boil for about 2 min or possibly till mix is clear. Cold. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill.
