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Blueberry Cheesecake


  • 40 vanilla wafers, crushed
  • 1 cup finely chopped pecans
  • 1/3 cup butter, melted


  • 2 cups cottage cheese
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  • 2 packages cream cheese, softened (8 oz. each)
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 cups sour cream
  • 6 Tbsp. cornstarch
  • 6 Tbsp. flour
  • 4 eggs, lightly beaten
  • 4 1/2 tsp. lemon juice
  • 1 tsp. vanilla

Blueberry Glaze:

  • 3 1/2 cups fresh blueberries, divided
  • 1 cup sugar
  • 2 Tbsp. cornstarch


In a bowl, combine the wafer crumbs, pecans and butter. Press onto the bottom and 2 inches up the sides of a greased 10 inch springform pan. Place on a baking sheet. Bake at 375 degrees F for 8 minutes. Cool on a wire rack.

Reduce heat to 325 degrees F. Process cottage cheese in a blender until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust. Return pan to baking sheet.


Bake for 70-80 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool 1 hour longer. Refrigerate overnight.

By Robin from Washington, IA

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