Fat Content Of Blueberry Cheesecake

Servings: Makes 8
Nutrition information per serving: One 1-inch slice

1 Cup

Graham cracker crumbs

2 Tablespoons

Margarine, melted

1 Tablespoon

Safflower oil

3 Ounces

Lemon gelatin

1 Cup

Boiling water

1 1/2 Pounds

Cottage cheese, low-fat

1/4 Cup

Sugar

Topping:

1 Cup

Blueberries, fresh or frozen

1/2 Cup

Water

2 Tablespoons

Sugar

1 1/2 Teaspoons

Cornstarch

2 Teaspoons

Lemon juice

  1. Combine crumbs, margarine, and oil and press into the bottom of an 8-inch springform pan. Set aside.
  2. Add gelatin to boiling water, stirring to dissolve. Cool to room temperature.
  3. Thoroughly mix cottage cheese and sugar in a blender or food processor. With machine running, slowly add gelatin. Pour into the prepared crust and chill thoroughly.
  4. Combine blueberries and water in a saucepan and bring to simmer. Mix sugar with cornstarch and add to blueberries and cook, stirring constantly, until smooth. Stir in lemon juice. Let cool completely. When cheesecake is firm, pour cooled topping over and refrigerate until serving time.

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