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Fabulous Cheesecake

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Submitted by kate39

YIELD

1 cheesecake

PREP

2 hrs

COOK

1 hrs

READY

13 hrs

Ingredients

Graham cracker crust
1 237
½ 118
CUP ML PECANS
chopped
¼ 59
CUP ML BUTTER
melted
1 5
TEASPOON ML SUGAR
granulated
Cheesecake
16 462.4
OUNCES ML/G CREAM CHEESE
softened
2 473
CUPS ML COTTAGE CHEESE *
1 ½ 355
CUPS ML SUGAR
granulated
4 4
LARGE LARGE EGGS
slightly beaten
6 9E+1
TABLESPOONS ML CORNSTARCH
6 9E+1
TABLESPOONS ML ALL-PURPOSE FLOUR
1 ½ 23
TABLESPOONS ML LEMON JUICE
fresh
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML BUTTER
melted, cooled
1 473
PINT ML SOUR CREAM *
Blueberry glaze
1 237
CUP ML SUGAR
granulated
3 45
TABLESPOONS ML CORNSTARCH
1 237
CUP ML BLUEBERRY JUICE
canned *
31 895.9
OUNCES ML/G BLUEBERRIES
canned, drained

Directions

Graham Cracker Crust: Combine all ingredients and press into the bottom of a buttered 10-inch spring-form pan.

Cheesecake: 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, lemon juice and beat until smooth.

Add melted butter and sour cream, beating until smooth.

Pour filling into the graham cracker crust.

Bake in preheated 325 Degree 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 ½ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 524g (18.5 oz)
Amount per Serving
Calories 1586 52% from fat
 % Daily Value *
Total Fat 91g 140%
Saturated Fat 50g 250%
Trans Fat 0g
Cholesterol 431mg 144%
Sodium 708mg 30%
Total Carbohydrate 61g 61%
Dietary Fiber 5g 22%
Sugars g
Protein 39g
Vitamin A 59% Vitamin C 27%
Calcium 16% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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