.16 ounces/480g cream cheese, softened
2 cups cottage cheese
1 1/2 cups sugar
4 eggs, slightly beaten
6 tablespoons cornstarch
6 tablespoons flour
1 1/2 tablespoons lemon juice, freshly squeezed
1 teaspoon vanilla extract
1/2 cup butter, melted and cooled
1 pint/480ml sour cream
Graham Cracker Crust
1 1/2 cups graham cracker crumbs or tennis biscuit crumbs
1/4 cup butter, melted
1 teaspoon sugar
1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh blueberries, divided
Preheat oven to 325 degrees F/160 degrees C.
Prepare Graham Cracker/tennis biscuit Crust (**See Recipe below).
Combine cream cheese and cottage cheese; beat until smooth and creamy.
Gradually add sugar, beating well.
Add eggs, and beat until well combined.
Add cornstarch, flour, lemon juice, and vanilla; blend well.
Add butter and sour cream, beating until smooth.
Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
Turn off oven; all cheesecake to stand in oven 2 hours.
Remove from oven; cool completely.
Remove from pan; chill.
Top with Blueberry Glaze (***recipe follows)
**To Make Graham Cracker/tennis biscuit Crust:.
Combine all ingredients, press into bottom of a 25cm springform pan.
***To Make Blueberry Glaze:.
Combine sugar and cornstarch ina small saucepan; blend thoroughly.
Gradually stir in water.
Crush 1/2 cup blueberries; add to sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Continue to boil about 2 minutes or until mixture is clear.
Arrange remaining blueberries over top of chilled cheesecake.
Pour cooled glaze over berried.
(Makes 1 1/3 cups