Lemon Blueberry Cheesecake

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.

• Ready In: 30 mins
• Serves: 12

Ingredients

• 3  ounces lemon gelatin
• 1  cup water, boiling
• 1  cup graham cracker crumbs
• 2  tablespoons butter, melted
• 1  tablespoon canola oil
• 3  cups cottage cheese (fat-free)
• 1⁄4 cup sugar

• Topping

• 2  tablespoons sugar
• 1 1⁄2 teaspoons cornstarch
• 1⁄4 cup water
• 1 1⁄3 cups blueberries (fresh or frozen, divided)
• 1  teaspoon lemon juice

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.