Lemon Blueberry Cheesecake
"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
- Ingredients:
- 12
- Serves:
-
12
ingredients
- 3 ounces lemon gelatin
- 1 cup water, boiling
- 1 cup graham cracker crumbs
- 2 tablespoons butter, melted
- 1 tablespoon canola oil
- 3 cups cottage cheese (fat-free)
- 1⁄4 cup sugar
-
Topping
- 2 tablespoons sugar
- 1 1⁄2 teaspoons cornstarch
- 1⁄4 cup water
- 1 1⁄3 cups blueberries (fresh or frozen, divided)
- 1 teaspoon lemon juice
directions
- 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" springform pan. Chill.
- 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.
- 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 and cool slightly.
- Transfer to a blender and cover and process until smooth.
- Refrigerate until chilled.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
