Blueberry Cheesecake Squares Recipe
Ingredients
| Graham cracker crumbs | 1/2 Cup (16 tbs) | |
| Vegetable cooking spray | ||
| Neufchatel cheese package | 2 | |
| 1 cup 1% low-fat cottage cheese | ||
| 1/4 cup plus 2 tablespoons sugar | ||
| Vanilla extract | 2 Teaspoon | |
| Eggs | 3 | |
| Frozen blueberries package | 1 , thawed | |
| Sugar | 3 Tablespoon | |
| 1 teaspoon grated lemon rind | ||
| Lemon juice | 2 Tablespoon | |
| Cornstarch | 2 Tablespoon | |
Directions
Spread cracker crumbs evenly in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Position knife blade in food processor bowl; add Neufchatel cheese, cottage cheese, 1/4 cup plus 2 tablespoons sugar, and vanilla.
Process until smooth.
Add eggs, 1 at a time, and process just until blended.
Carefully pour batter into prepared dish.
Bake at 350° for 18 to 20 minutes or until mixture is almost set.
Remove from oven, and let cool 30 minutes on a wire rack.
Combine blueberries, 3 tablespoons sugar, lemon rind, and lemon juice in a large saucepan.
Add cornstarch, and stir well.
Bring to a boil, stirring constantly.
Cook 1 minute or until mixture is thickened, stirring constantly.
Remove from heat, and let cool slightly.
Spoon blueberry mixture over cheesecake.
Cover and chill at least 6 hours.
Position knife blade in food processor bowl; add Neufchatel cheese, cottage cheese, 1/4 cup plus 2 tablespoons sugar, and vanilla.
Process until smooth.
Add eggs, 1 at a time, and process just until blended.
Carefully pour batter into prepared dish.
Bake at 350° for 18 to 20 minutes or until mixture is almost set.
Remove from oven, and let cool 30 minutes on a wire rack.
Combine blueberries, 3 tablespoons sugar, lemon rind, and lemon juice in a large saucepan.
Add cornstarch, and stir well.
Bring to a boil, stirring constantly.
Cook 1 minute or until mixture is thickened, stirring constantly.
Remove from heat, and let cool slightly.
Spoon blueberry mixture over cheesecake.
Cover and chill at least 6 hours.
Chef
