Blueberry Cheesecake Recipes

Ingredients

1 prepared graham cracker crust

Filling:

2 lbs nonfat cottage cheese

12 oz cream cheese, softened

1 ¼ cup sugar

2 large eggs

1 large egg white

1 tbsp orange juice

Topping:

4 cups fresh blueberries

½ cup water

½ cup sugar

½ tsp cinnamon

1tbsp orange juice

1tbsp potato starch

2 tbsp water

Instructions

Filling:
Preheat oven to 350 degrees. Using a cheese cloth, squeeze the cottage cheese from a “bag” removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing. Once smooth pour into crust and bake 45 minutes or until set.

Topping:
Combine 2 cups of blueberries, water, sugar, cinnamon and orange juice in a small pot. Bring to a boil over medium heat, simmer 5 minutes. In a small bowl, place potato starch and water together and mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of blueberries to the mix. Let cool and pour on top of cake. Chill overnight.

Ingredients

1 graham cracker crust

16 oz softened cream cheese

1 cup sour cream

¾ cup sugar

1 tsp vanilla

2 tbsp flour

4 eggs

2 cups frozen blueberries

½ cup blueberry jelly

Instructions

Mix cream cheese until creamy. Add sour cream, sugar vanilla, and flour and continue mixing. Add eggs one at a time. Pour mixture into crust and bake at 325 degrees for one hour. Cool and place frozen blueberries on top, melt jelly and pour over blueberries. Chill and serve 10-12 friends.