- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 2 teaspoons granulated sugar
- 1 pound
- 2 cups creamed cottage cheese
- 1 1/2 cups granulated sugar
- 4 large eggs, slightly beaten
- 6 tablespoons cornstarch
- 6 tablespoons all-purpose flour
- 1 1/2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
- 2 cups
- sour cream
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 2 cups fresh or frozen blueberries, divided
Heat the oven to 325° F (165° C/Gas Mark 3).
Combine the graham cracker crumbs, 1/4 cup of melted butter, and 2 teaspoons of sugar; press into the bottom of a 10-inch springform pan.
Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add 1 1/2 cups of granulated sugar, beating well. Add eggs and beat until well blended. Add 6 tablespoons of cornstarch, flour, lemon juice, and vanilla; stir well.
Add 1/2 cup of melted butter and the sour cream, beating until smooth.
Pour filling into 10-inch springform pan with graham cracker crust (below). (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.) Bake cheesecake in the center of oven at 325° F (165° C/Gas Mark 3) for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool in the oven for 2 hours.
Remove from oven and cool completely.
Remove from pan; refrigerate. When completely chilled, top with blueberry glaze (below).
In a 1-quart saucepan combine 1 cup of sugar and 2 tablespoons of cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely.
Arrange remaining blueberries over the top of the cooled cheesecake. Pour cooled blueberry glaze over the whole berries. Store tightly covered in refrigerator.