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Lemon Blueberry Cheesecake

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“This is a lighter alternative to traditional cheesecake. I used sour cream instead of fat-free cottage cheese so I probably didn't lighten it up, but I LOVE THIS! I didn't have lemon gelatin so I substituted raspberry, and it was a gorgeous pink color that looked like an Easter egg and was creamy and dreamy. I also used an already-made graham cracker crust. This is a great use for jell-o. Thank you Julia Klee of Bonaire, Georgia and Taste of Home for this delightful recipe.”
READY IN:
30mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

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

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