Blueberry Cheesecake

• 1 1/4 cup all purpose flour
• 7 tbsp butter, cut into small pieces
• 3/4 cup sugar
• 1 None egg
• 2 tbsp powdered gelatin
• 2 cups low-fat cream cheese
• 1 1/4 cups natural yogurt
• 2 tsp vanilla extract
• 4 tbsp lemon liqueur
• 1 cup heavy cream
• 3/4 cup blueberry jam
• 1 2/3 cups blueberries
• None None dry peas for blind baking

1. Mix the flour, butter pieces, 1/4 of sugar, the egg and 2 tbsp of water in a bowl. Knead the mixture, first with the dough hook of an electric mixer, then with your hands, to make a smooth dough. Roll out the dough on a floured work surface into a circle roughly 10 inches in diameter. Place dough in a 10 inch, greased spring form pan and chill for about 30 mins.
2. Preheat the oven to 325u0b0F. Cut an 11 inch circle of parchment paper and put it on top of the dough. Cover it with dried peas and blind bake it for 15-20 mins. Remove the peas and baking parchment and bake the dough for another 10 mins. Take it out of the oven, loosen the springform pan and and cool it on a wire rack for 30 mins.
3. Dissolve the gelatin in a small bowl in 1/4 cup of cold water. Place that bowl in a larger bowl filled with warm water for 5 mins. Meanwhile, mix the cream cheese, yogurt, vanilla extract, 1/2 cup of sugar and the lemon liqueur with the whisk. Add the gelatin and stir. Refrigerate the mixture for 10-15 mins, until it begins to gel. Beat the cream until stiff and stir it into the cheese mixture a bit at a time.
4. Put the cake base on a plate, with a cake ring around it. Spread the cream and cheese mixture evenly on it and chill for at least 5 hours (or overnight, ideally).
5. Melt the jam in a small saucepan and leave it to cool for about 8 mins. First spread the jam, then the blueberries on the cake, cut it carefully into pieces and serve.

flour, butter, sugar, egg, powdered gelatin, lowfat cream cheese, natural yogurt, vanilla, lemon liqueur, heavy cream, blueberry jam, blueberries

Taken from recipes-plus.com/api/v2.0/recipes/21903 (may not work)