• 2 packages (16 ounces total) cream cheese, room temperature
  • 2 cups cottage cheese
  • 1 1/2 cups sugar
  • 4 eggs, slightly beaten
  • 6 tablespoons cornstarch
  • 6 tablespoons all-purpose flour
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup melted butter or margarine
  • 2 cups sour cream
  • graham cracker crust, below
  • blueberry glaze, below
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup melted butter or margarine
  • 2 teaspoons sugar
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 2 cups fresh or frozen Ontario blueberries, divided



  1. Combine cream cheese and cottage cheese in a large mixing bowl; beat until smooth. Gradually add sugar, beating well. Add eggs and beat until well blended. Add cornstarch, flour, lemon juice, and vanilla; stir well. Add melted butter and sour cream, beating until smooth.
  2. Pour filling into 10-inch springform pan with graham cracker crust; Combine crumbs, melted butter, and sugar; press into the bottom of a 10-inch springform pan. (Place a shallow baking pan on the bottom rack of the oven with about an inch of hot water.)
  3. Bake cheesecake in center of oven at 325° for about 70 minutes, or until firm around edges. Turn off oven and let cheesecake cool with oven for 2 hours. Remove from oven and cool completely. Remove from pan; refrigerate.
  4. When completely chilled, top with blueberry glaze; In a 1-quart saucepan combine sugar and cornstarch. Stir in water. Crush 1/2 cup blueberries; add to sugar and water mixture. Cook over medium heat, stirring constantly, until mixture is thickened and begins to bubble. Continue to boil gently for about 2 minutes, or until blueberry glaze mixture is clear. Cool completely. Arrange remaining blueberries over the top of the cheesecake. Pour cooled blueberry glaze over berries. Keep blueberry cheesecake tightly covered in refrigerator.