Lemon Blueberry Cheesecake

Be the first to review
READY IN: 30mins
Recipe by AmyZoe

This is a lighter alternative to traditional cheesecake. I used sour cream instead of fat-free cottage cheese so I probably didn't lighten it up, but I LOVE THIS! I didn't have lemon gelatin so I substituted raspberry, and it was a gorgeous pink color that looked like an Easter egg and was creamy and dreamy. I also used an already-made graham cracker crust. This is a great use for jell-o. Thank you Julia Klee of Bonaire, Georgia and Taste of Home for this delightful recipe.

Ingredients Nutrition

Directions

  1. In a large bowl, dissolve gelatin in boiling water. Cool.
  2. In a small bowl, combine the crumbs, butter, and oil.
  3. Press onto the bottom of a 9" springform pan. Chill.
  4. In a blender, cover and process cottage cheese and sugar until smooth.
  5. While processing, slowly add cooled gelatin.
  6. Pour into crust. Cover and refrigerate overnight.
  7. For topping, in a small saucepan, combine sugar and cornstarch.
  8. Gradually stir in water until smooth.
  9. Add 1 cup blueberries.
  10. Bring to a boil.
  11. Cook and stir for 2 minutes or until thickened.
  12. Stir in lemon juice and cool slightly.
  13. Transfer to a blender and cover and process until smooth.
  14. Refrigerate until chilled.
  15. Carefully run a knife around edge of pan to loosen cheesecake.
  16. Remove sides of pan.
  17. Spread the blueberry mixture over the top.
  18. Sprinkle with remaining blueberries.
  19. Refrigerate leftovers.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a