Ingredients
Crust
| 1 cup | Graham cracker crumbs | | 1/2 cup | pecans, chopped | | 1/4 cup | butter, melted | | 1 tsp. | granulated sugar |
Filling
| 1 lb. | cream cheese, softened | | 2 cups | cottage cheese | | 1-1/2 cup | granulated sugar | | 4 | eggs, slightly beaten | | 6 tbsp. | cornstarch | | 6 tbsp. | all-purpose flour | | 1-1/2 tbsp. | fresh lemon juice | | 1 tsp. | vanilla | | 1/2 cup | butter, melted and cooled | | 1 pint | sour cream |
Blueberry glaze
| 1 cup | granulated sugar | | 3 tbsp. | cornstarch | | 1 can (2 lbs.) | blueberries, drained | | 1 cup | reserved blueberry juice |
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Instructions
Crust:
Combine all ingredients and press into the bottom of a buttered 10-inch springform pan.
Filling:
Combine cream cheese and cottage cheese; beat until smooth and creamy. Gradually add sugar, beating well. Add eggs and beat until well mixed. Add cornstarch, flour, and lemon juice and beat until smooth. Add melted butter and sour cream, beating until smooth. Pour filling into crust. Bake in preheated 325°F. oven for 1 hour and 10 minutes or until firm around the edges. Turn off oven. Let cheesecake stand in oven 2 hours with door closed. Remove and let cool completely. Remove from pan and chill. Top with blueberry glaze. Chill again for 10 to 12 hours, if possible, before serving.
Blueberry glaze:
Combine sugar and cornstarch in a small saucepan. Blend thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of drained blueberries and add to sugar mixture in pan. Cook over medium heat, stirring constantly until mixture thickens and boils. Continue to boil for about 2 minutes or until mixture is clear. Cool. Arrange remaining blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze over the blueberries. Chill.
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