Lemon Blueberry Cheesecake

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READY IN: 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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