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Fabulous Cheesecake
Yield: 1 Servings
Ingredients and directions for this recipe
Graham Cracker Crust-----
1 c Graham Cracker Crumbs
1/2 c Pecans -- Chopped
1/4 c Butter -- Melted
1 ts Granulated Sugar
Cheesecake-----
16 oz Cream Cheese -- softened
2 c Cottage Cheese
1 1/2 c Granulated Sugar
4 Eggs -- slightly beaten
6 tb Cornstarch
6 tb Flour
1 1/2 tb Fresh Lemon Juice
1 ts Vanilla
1/2 c Butter -- melted & cooled
1 pt Sour Cream
Blueberry Glaze-----
1 c Granulated Sugar
3 tb Cornstarch
1 c Reserved Blueberry Juice --
Canned
31 oz Blueberries, Canned --
Drained
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 until
smooth and creamy. Gradually add sugar, beating well. Add eggs and
beat until well mixed. Add cornstarch, flour, lemon juice and beat
until smooth. Add melted butter and sour cream, beating until smooth.
Pour filling into the graham cracker crust. Bake in preheated 325
Degree F. over for 1 hour and 10 minutes or until firm around the
edges. Turn off oven. Let cheesecake stand in oven 2 hours with door
closed. Remove and let cool completely. Remove from pan and chill.
Top with Blueberry Glaze. Chill again for 10 to 12 hours, if possible
before serving.
Blueberry Glaze: Combine sugar and cornstarch in a small saucepan.
Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of
drained blueberries and add to sugar mixture in pan. Cook over medium
heat, stirring constantly until mixture thickens and boils. Continue
to boil for about 2 minutes or until mixture is clear. Cool. Arrange
remaining blueberries over top of thoroughly chilled cheesecake. Pour
cooled glaze over the blueberries. Chill.
See also:
Previous recipe Fabulous Carrot Cake
Next recipe Fabulous Chick-pea Soup
Or try one of these recipes:
Lf Hamantaschen W/ Apricot Filling
Swiss Cheese Pie