Blueberry-Lemon Cheesecake

Course : Cheesecakes
Serves: 1
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3/4 cup graham cracker crumbs
9 tablespoons sugar
1/4 cup corn oil margarine -- melted
1 package lemon gelatin
1 cup boiling water
1 1/2 pounds cottage cheese -- not creamed
1/2 teaspoon salt
1 tablespoon lemon rind -- grated
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
2 cups blueberries
1 cup fresh whole strawberries -- hulled

Preparation / Directions:

1. Combine graham cracker crumbs, 3 tablespoons sugar and melted margarine; use a fork to press crust mixture firmly against bottom of an 8-inch springform pan. Chill. 2. Dissolve lemon gelatin in boiling water; cool to lukewarm. 3. Blend cottage cheese, 1/4 cup sugar, salt and lemon rind about 1 minute at medium speed in electric mixer; gradually add lukewarm gelatin and mix about 30 seconds on low speed, or until mixture is blended but not smooth. 4. Pour into prepared crust; chill 1 hour, or until top surface is firm. 5. Combine 1 tablespoon cornstarch with remaining 2 tablespoons sugar, 1 tablespoon lemon juice and 1 cup blueberries in a small saucepan;' cook over low heat, mashing and stirring, until mixture thickens and is clear. 6. Add remaining blueberries; let cool 15 minutes. 7. Arrange strawberries, stem end down, around edge of cake; spread blueberry topping over center of cheesecake. 8. Chill at least 1 hour longer before servin

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