16 oz. cream cheese, softened
2 c. cottage cheese
1 1/2 c. sugar
4 eggs, slightly beaten
6 Tbs. cornstarch
6 Tbs. flour
1 1/2 Tbs. fresh lemon juice
1 tsp. vanilla
1/2 c. melted butter, cooled
1 pint sour cream
Graham Cracker Crust:
1 c. graham cracker crumbs
1/2 c. chopped pecans
1/4 c. melted butter
1 tsp. sugar
Blueberry Glaze:
1 c. sugar
3 Tbs. cornstarch
1 c. reserved blueberry juice from canned blueberries
2 16 1/2 oz. cans blueberries, well drained, 1/2 c. berries reserved
Combine cheeses, beat until smooth & creamy. Gradually add sugar, beating well. Add eggs & beat until well mixed. Add cornstarch, flour, lemon juice & vanilla
blend well. Add melted butter & sour cream, beating until smooth. Make crust. Pour filling into crust. Bake at 325 for 1 hour, 10 minutes or until firm around the edges. Turn off oven
let cheesecake stand in oven 2 hours with the door closed. Remove
let cool completely. Remove from pan & chill. Top with Blueberry Glaze. Dip knife in hot water, before cutting & cheesecake will slice easier. Crust: Combine all ingredients & press into bottom of buttered pan. Glaze: Combine sugar & cornstach in small saucepan
blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 c. of reserved berries. Add to sugar mixture. Cook over medium heat stirring constantly until mixture thickens & boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining berries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries on top of the cheesecake. Chill again for 10-12 hours, if possible, before serving.
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