Fabulous cheesecake

1 Servings

Ingredients

QuantityIngredient
Graham Cracker Crust-----
1cupGraham Cracker Crumbs
½cupPecans -- Chopped
¼cupButter -- Melted
1teaspoonGranulated Sugar
Cheesecake-----
16ouncesCream Cheese -- softened
2cupsCottage Cheese
cupGranulated Sugar
4Eggs -- slightly beaten
6tablespoonsCornstarch
6tablespoonsFlour
tablespoonFresh Lemon Juice
1teaspoonVanilla
½cupButter -- melted & cooled
1pintSour Cream
Blueberry Glaze-----
1cupGranulated Sugar
3tablespoonsCornstarch
1cupReserved Blueberry Juice --
Canned
31ouncesBlueberries, Canned --
Drained

Directions

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 ½ 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.

Recipe By : CLARISSA FINCO <CFINCO@...>