The best delicious Fabulous Cheesecake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Fabulous Cheesecake recipe today!
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Fabulous Cheesecake.
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Graham Cracker Crust—–
1 c Graham Cracker Crumbs
1/2 c Pecans — Chopped
1/4 c Butter — Melted
1 ts Granulated Sugar
Cheesecake—–
16 oz Cream Cheese — softened
2 c Cottage Cheese
1 1/2 c Granulated Sugar
4 Eggs — slightly beaten
6 tb Cornstarch
6 tb Flour
1 1/2 tb Fresh Lemon Juice
1 ts Vanilla
1/2 c Butter — melted & cooled
1 pt Sour Cream
Blueberry Glaze—–
1 c Granulated Sugar
3 tb Cornstarch
1 c Reserved Blueberry Juice —
Canned
31 oz Blueberries, Canned —
Drained
Graham Cracker Crust: Combine all ingredients and press into the bottom of
a buttered 10-inch spring-form pan.
Cheesecake: Combine cream cheese and cottage cheese; beat until smooth and
creamy. Gradually add sugar, beating well. Add eggs and beat until well
mixed. Add cornstarch, flour, lemon juice and beat until smooth. Add
melted butter and sour cream, beating until smooth. Pour filling into the
graham cracker crust. Bake in preheated 325 Degree F. over for 1 hour and
10 minutes or until firm around the edges. Turn off oven. Let cheesecake
stand in oven 2 hours with door closed. Remove and let cool completely.
Remove from pan and chill. Top with Blueberry Glaze. Chill again for 10 to
12 hours, if possible before serving.
Blueberry Glaze: Combine sugar and cornstarch in a small saucepan. Blend
thoroughly. Gradually stir in blueberry juice. Crush 1/2 cup of drained
blueberries and add to sugar mixture in pan. Cook over medium heat,
stirring constantly until mixture thickens and boils. Continue to boil for
about 2 minutes or until mixture is clear. Cool. Arrange remaining
blueberries over top of thoroughly chilled cheesecake. Pour cooled glaze
over the blueberries. Chill.
Yields
1 Servings
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