Name: Blueberry Cheesecake
Prep time: 1 h
Cook time: 1 h
Yield: 1
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 4% cottage cheese -; 2 cups sour cream -; 6 tablespoons cornstarch -; 6 tablespoons all-purpose flour -; 4-1/2 teaspoons lemon juice -; 1 teaspoon vanilla extract -; 4 large 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 -

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Blueberry Cheesecake

1. 40 vanilla wafers, crushed -

2. 1 cup finely chopped pecans -

3. 1/3 cup butter, melted -

4. Filling: -

5. 2 packages (8 ounces each) cream cheese, softened -

6. 1/2 cup butter, softened -

7. 1-1/2 cups sugar -

8. 2 cups 4% cottage cheese -

9. 2 cups sour cream -

10. 6 tablespoons cornstarch -

11. 6 tablespoons all-purpose flour -

12. 4-1/2 teaspoons lemon juice -

13. 1 teaspoon vanilla extract -

14. 4 large eggs, lightly beaten -

15. BLUEBERRY GLAZE: -

16. 3-1/2 cups fresh blueberries, divided -

17. 1 cup sugar -

18. 2 tablespoons cornstarch -

19. Edible pansies or violas and fresh mint leaves, optional -

How to cook deliciously - Blueberry Cheesecake

1. Stage

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. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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.

6. Stage

Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.