Blueberry Cottage Cheese Cheesecake Food

BLUEBERRY COTTAGE CHEESE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Set aside your 9 1/2 inch springform pan.
• In a mixing bowl, add in the graham cracker crumbs, melted butter and sugar. Stir until the crumbs look like wet sand.
• Firmly press the crumbs into the bottom of the springform pan.
• Place into the oven and bake for 15 minutes. Remove from the oven and let cool.
• Before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
• In a small saucepan, add in the blueberries and 1/4 cup granulated sugar. Place over medium heat and let heat until the sugar is melted and there's a syrup. It took about 7 minutes for me. Set aside to cool.
• In a blender, add in the cottage cheese and 1 cup of the cooked blueberries and juice. Blend until completely smooth. Take your time with it to make sure it's completely smooth.
• Add in the remaining 1 and 1/4 cups of sugar, sour cream, and eggs. Blend until incorporated.
• Pour the cheesecake mixture into the pan with the crust. Make sure you lined your springform pan with tin foil to prevent leaking in the water bath.
• Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
• Place in the oven at 350 degrees and let bake for 1 hour and 35 - 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge overnight.
• In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
• Add in the sour cream and powdered sugar. Continue to beat until stiff peaks form.
• Spread the whipped cream on the chilled cheesecake evenly.
• In a small saucepan, add in the fresh blueberries, sugar, cornstarch and lemon juice. Stir to combine.
• Place over medium heat and stir occasionally. Once the syrup comes up to a boil, let boil for one minute.
• Remove from the heat and let cool in the fridge for about an hour. If you place it on the whipped cream hot, it will melt all your whipped cream.
• Spoon the blueberry syrup onto the cheesecake. Cut and serve.

OMA'S COTTAGE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
• In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
• Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

AMAZING NO-BAKE COTTAGE CHEESE CHEESECAKE

Steps:

• Make the crust by combining crumbs sugar and stirring in melted butter. Press into a 9" spring-form pan and refrigerate while you prepare filling.
• In a blender or food processor, process cottage cheese until smooth. Stir in dissolved Jell-o powder and pulse to combine. Dump into a separate bowl and fold in Cool Whip streight from freezer, do not thaw. When evenly combined, pour over prepared crust and chill in refrigerator until set (3 hours).

BLUEBERRY CHEESECAKE

Steps:

• In a large bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan. Place on a baking sheet. Bake at 375° for 8 minutes. Cool on a wire rack. Reduce heat to 325°., In a large bowl, beat the cream cheese, butter and sugar until smooth. Process cottage cheese in a blender until smooth; beat into a cream cheese mixture. Beat in the sour cream, cornstarch, flour, lemon juice and vanilla. Add eggs; beat on low speed just until combined. Pour over crust., Return pan to baking sheet. Bake at 325° for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight, For glaze, puree 2-1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. , In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled., Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with pansies or violas and mint if desired. Refrigerate leftovers.

LIGHT LEMONY BERRY CHEESECAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9-inch (23-cm) springform pan with cooking spray.
• Use a measuring cup to gently press the graham cracker crumbs into the bottom of the prepared pan. Spray the crust with cooking spray. The crust will not be very thick.
• In a blender, combine the cottage cheese, cream cheese, eggs, sugar, lemon zest, lemon juice, flour, and vanilla and blend until smooth. Pour into the crust and bake for 40 minutes. Let cool completely. Chill in the refrigerator for at least 4 hours, or up to overnight.
• Toss the berries with a pinch of sugar. Serve the cheesecake cold, topping each slice with some of the berries.

FAT FREE BLUEBERRY COTTAGE CHEESECAKE

Steps:

• Preheat oven to 375 degrees.
• heat up butter and mix it with crushed graham crackers in a pie mold and press down firmly.
• after crust is made bake it for about five minutes or until browned.
• in a blender, mix cottage cheese, 1/2 cup blueberries, 1/4 cup splenda, milk, and yogurt until all cottage cheese cournals are smooth.
• pour mixture into pie crust and bake for 45 minutes.
• blend the rest of the berries, 1/4 splenda and apple sauce to make topping, pur over cake and bake for another five minutes.
• let cool and refidgerate.
• enjoy.