Blueberry Cheesecake
- 40 vanilla wafers, crushed
- 1 cup finely chopped pecans
- 1/3 cup butter, melted
- 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
- 3-1/2 cups fresh blueberries, divided
- 1 cup sugar
- 2 tablespoons cornstarch
- Edible pansies or violas and fresh mint leaves, optional
- 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
- . Bake at 375u0b0 for 8 minutes. Cool on a wire rack. Reduce heat to 325u0b0.
- 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.
- Return pan to
- . Bake at 325u0b0 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
- 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.
- 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.
- Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.
vanilla wafers, pecans, butter, cream cheese, butter, sugar, cottage cheese, sour cream, cornstarch, allpurpose, lemon juice, vanilla, eggs, fresh blueberries, sugar, cornstarch, pansies
Taken from www.tasteofhome.com/recipes/blueberry-cheesecake/ (may not work)