Blueberry Cheesecake

By Lorena_321

Ingredients

• Crust:
• 40 vanilla wafers, crushed
• 1 cup finely chopped pecans
• 1/3 cup butter, melted
• Filling:
• 2 cups cottage cheese
• 2 pkgs. (8 oz.) cream cheese, softened
• 1/2 cup butter, softened
• 1 1/2 cups sugar
• 2 cups (16 oz.) sour cream
• 6 T. cornstarch
• 6 T. all-purpose flour
• 4 eggs, lightly beaten
• 4 1/2 t. lemon juice
• 1 t. vanilla extract
• Blueberry Glaze:
• 3 1/2 cups fresh blueberries, divided
• 1 cup sugar
• 2 T. cornstarch

Details

Servings 14

Preparation

Step 1

In a bowl, combine the wafer crumbs, pecans and butter. Press onto bottom and up sides of greased 10" springform pan. Place on a baking sheet. Bake at 375 degrees for 8 minutes. Cool on a wire rack. Reduce heat to 325 degrees.
Process cottage cheese in a blender until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust.
Return pan to baking sheet. Bake for 70 to 80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For glaze, puree 2 1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries.