A blueberry cheesecake with a fresh or frozen blueberry glaze.

Cook Time: 1 hour, 10 minutes

Total Time: 1 hour, 10 minutes
Ingredients:
2 packages (16 ounces total) cream cheese, room temperature
2 cups cottage cheese
1 12 cups sugar
! eggs, slightly beaten
6 tablespoons cornstarch
6 tablespoons all"purpose #our
1 12 tablespoons lemon $uice
1 teaspoon %anilla e&tract
12 cup melte' butter or margarine
2 cups sour cream
graham cracker crust, below
blueberry glaze, below
Preparation:
(ombine cream cheese an' cottage cheese in a large mi&ing bowl) beat until smooth. *ra'ually a'' sugar,
beating well. A'' eggs an' beat until well blen'e'. A'' cornstarch, #our, lemon $uice, an' %anilla) stir well. A''
melte' butter an' sour cream, beating until smooth.
+our ,lling into 10"inch springform pan with graham cracker crust (below). (+lace a shallow baking pan on the
bottom rack of the o%en with about an inch of hot water.) -ake cheesecake in center of o%en at .2/0 for about 10
minutes, or until ,rm aroun' e'ges. 2urn o3 o%en an' let cheesecake cool with o%en for 2 hours. 4emo%e from
o%en an' cool completely. 4emo%e from pan) refrigerate. 5hen completely chille', top with blueberry glaze
(below).
Graham Cracker Crumb Crust
1 12 cups graham cracker crumbs
1! cup melte' butter or margarine
2 teaspoons sugar
(ombine crumbs, melte' butter, an' sugar) press into the bottom of a 10"inch springform pan.
Blueberry Glaze
1 cup sugar
2 tablespoons cornstarch
1 cup water
2 cups fresh or frozen blueberries, 'i%i'e'
6n a 1"7uart saucepan combine sugar an' cornstarch. 8tir in water. (rush 12 cup blueberries) a'' to sugar an'
water mi&ture. (ook o%er me'ium heat, stirring constantly, until mi&ture is thickene' an' begins to bubble.
(ontinue to boil gently for about 2 minutes, or until blueberry glaze mi&ture is clear. (ool completely. Arrange
remaining blueberries o%er the top of the cheesecake. +our coole' blueberry glaze o%er berries. 9eep blueberry
cheesecake tightly co%ere' in refrigerator.