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Lemon Blueberry Cheesecake

Lemon Blueberry Cheesecake
One portion of this dish contains roughly 7g of protein, 4g of fat, and a total of 140 calories. This recipe serves 12. This recipe covers 4% of your daily requirements of vitamins and minerals. If you have cottage cheese, butter, lemon juice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 30 minutes.

Instructions

1
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-in. springform pan. Chill.
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BowlBowl
2
In a blender, cover and process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin.
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3
Pour into crust; cover and refrigerate overnight.
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4
For topping, in a small saucepan, combine sugar and cornstarch; gradually stir in water until smooth.
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5
Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly.
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BlueberriesBlueberries
Lemon JuiceLemon Juice
6
Transfer to a blender; cover and process until smooth. Refrigerate until chilled.
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7
Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan.
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8
Spread the blueberry mixture over the top.
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9
Sprinkle with remaining blueberries. Refrigerate leftovers.
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BlueberriesBlueberries
DifficultyMedium
Ready In30 m.
Servings12
Health Score1
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