Name: Lemon Blueberry Cheesecake
Yield: 12
Ingredients: 1 (3 ounce) package lemon Jell-O®; 1 cup boiling water; 2 tablespoons butter or stick margarine, melted; 1 tablespoon canola oil; 1 cup graham cracker crumbs; 3 cups fat-free cottage cheese; ¼ cup sugar; TOPPING:; 2 tablespoons sugar; 1 ½ teaspoons cornstarch; ¼ cup water; 1 ⅓ cups fresh or frozen blueberries, divided; 1 teaspoon lemon juice

Lemon Blueberry Cheesecake

Tags: Dessert

Yield: 12

Ingredients

1 (3 ounce) package lemon Jell-O®
1 cup boiling water
2 tablespoons butter or stick margarine, melted
1 tablespoon canola oil
1 cup graham cracker crumbs
3 cups fat-free cottage cheese
¼ cup sugar

TOPPING:

2 tablespoons sugar
1 ½ teaspoons cornstarch
¼ cup water
1 ⅓ cups fresh or frozen blueberries, divided
1 teaspoon lemon juice

Steps

In a bowl, dissolve gelatin in boiling water; cool. Combine butter and oil; add crumbs and blend well. Press onto the bottom of a 9-in. springform pan. chill. In a blender, process cottage cheese and sugar until smooth. While processing, slowly add cooled gelatin. Pour into crust, chill overnight.
For topping, combine sugar and cornstarch in a saucepan; stir in water until smooth. Add 1 cup blueberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in lemon juice; cool slightly. Process in a blender until smooth. Refrigerate until completely cooled. Carefully run a knife around edge of pan to loosen cheesecake; remove sides of pan. Spread the blueberry mixture over the top. Top with remaining blueberries. Refrigerate leftovers.