Lemon Blueberry Cheesecake |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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For a light, refreshing alternative to traditional cheesecake, try this no-bake treat from Julia Klee of Bonaire, Georgia. Ingredients:
1 package (3 ounces) lemon gelatin |
1 cup boiling water |
1 cup graham cracker crumbs |
2 tablespoons butter, melted |
1 tablespoon canola oil |
3 cups (24 ounces) fat-free cottage cheese |
1/4 cup sugar |
topping: |
2 tablespoons sugar |
1-1/2 teaspoons cornstarch |
1/4 cup water |
1-1/3 cups fresh or frozen blueberries, divided |
1 teaspoon lemon juice |
Directions:
1. 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-in. springform pan. Chill.
2. 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.
3. 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; cool slightly.
4. Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
5. 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. Yield: 12 servings.
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