Sunday, August 12, 2007

Blueberry Orange Cheesecake

1-1/2 cups graham cracker crumbs

2 tablespoons all-purpose flour

2 tablespoons brown sugar

6 tablespoons butter, melted


4 cups cream-style cottage cheese, undrained

1-1/2 cups sugar

1/2 cup all-purpose flour

3/4 cup heavy whipping cream

3 tablespoons orange juice concentrate

1/2 teaspoon vanilla extract

1/8 teaspoon salt

5 eggs


1 cup (8 ounces) sour cream

2 tablespoons confectioners' sugar

1 cup fresh blueberries

Fresh mint, optional

  • In a small bowl, combine the cracker crumbs, flour and brown sugar; stir in butter. Press onto the bottom and 2-1/2 in. up the sides of a greased 9-in. springform pan; set aside.
  • In a blender, cover and process cottage cheese until smooth.
  • Transfer to a large mixing bowl; beat in sugar. Beat in the flour, cream, orange juice concentrate, vanilla and salt. Add eggs; beat on low speed just until combined. Pour over crust.
  • Bake at 350° for 70-75 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 1 hour. Refrigerate overnight. Remove sides of pan.
  • In a small bowl, combine sour cream and confectioners' sugar; spread over cheesecake. Garnish with blueberries and mint if desired.
Yield: 12 servings.

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