Saturday, August 24, 2013

Light blueberry cheesecake!

8 graham crackers (3-by-5 inch)
2 tablespoons melted butter
3 cups low-fat (1%) cottage cheese
8 ounces reduced-fat bar cream cheese, room temperature
3/4 cup plus 2 tablespoons sugar
1/2 cup reduced-fat sour cream
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon pure vanilla extract
1/2 teaspoon salt
2 bags (12 ounces each) frozen or fresh blueberries

In a food processor, grind graham crackers until fine crumbs form. Add butter, and pulse to moisten. Transfer crumbs to prepared pan, and press firmly into the bottom. Place pan on a rimmed baking sheet; bake until crust is lightly browned, about 15 minutes.
Meanwhile, wipe bowl and blade of food processor. Blend cottage cheese and cream cheese until very smooth and glossy, scraping down bowl as necessary, 4 to 5 minutes. Add 3/4 cup sugar, sour cream, eggs, flour, vanilla, and salt; blend just until filling is smooth.
Pour filling onto crust (crust can be hot or warm). Bake until barely set in center, about 1 hour. Turn oven off; let cake cool in oven 1 hour. Transfer to a wire rack, and let cool to room temperature.
Combine blueberries and remaining 2 tablespoons sugar. Boil over high heat until liquid is thick and syrupy, 10 to 15 minutes. Pour over cheesecake and refrigerate until cool.
Bon Apetit!

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