*  Exported from  MasterCook II  *
 
                            Fabulous Cheesecake
 
 Recipe By     : CLARISSA FINCO <CFINCO@UGA.CC.UGA.EDU>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Desserts
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----Graham Cracker Crust-----
    1      Cup           Graham Cracker Crumbs
      1/2  Cup           Pecans -- Chopped
      1/4  Cup           Butter -- Melted
    1      Teaspoon      Granulated Sugar
                         -----Cheesecake-----
   16      Oz.           Cream Cheese -- softened
    2      Cups          Cottage Cheese
    1 1/2  Cups          Granulated Sugar
    4                    Eggs -- slightly beaten
    6      Tablespoons   Cornstarch
    6      Tablespoons   Flour
    1 1/2  Tablespoons   Fresh Lemon Juice
    1      Teaspoon      Vanilla
      1/2  Cup           Butter -- melted & cooled
    1      Pint          Sour Cream
                         -----Blueberry Glaze-----
    1      Cup           Granulated Sugar
    3      Tablespoons   Cornstarch
    1      Cup           Reserved Blueberry Juice -- canned
   31      Ounces        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.
 
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 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 2285 2285