This cheesecake is so good.
It's rich and dense and very fruity.
For the crust I like to use Pamela's butter shortbread cookies. I run the cookies and the pecans through the food processor for easier crumbling and chopping.
1 box Pamela's butter shortbread cookies, crushed
1 cup finely chopped pecans
1/3 cup butter, melted
2 cups 4% cottage cheese
2 8oz packages cream cheese, softened
1/2 cup butter, softened
1 1/2 cups sugar
2 cups (16oz) sour cream
6 T. cornstarch
6 T. GF mix
4 eggs, lightly beaten
4 1/2 t. lemon juice
1 t. vanilla
3 1/2 cups fresh blueberries, divided
1 cup sugar
2 T. cornstarch
In a bowl, combine the cookies, pecans and butter. Press onto the bottom and 2 inches up the sides of a greased springform pan. Place on a baking sheet. Bake at 375 for 8 min. Cool on a wire rack. Reduce heat to 325.
Process cottage cheese in a blender or processor until smooth; pour into a large mixing bowl. Add cream cheese, butter and sugar; beat until smooth. Add sour cream, cornstarch and flour; beat well. Add eggs; beat on low speed just until combined. Stir in lemon juice and vanilla just until combined. Pour over crust.
Return pan to baking sheet. Bake 70-80 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 1 hour longer. Refrigerate overnight.
For glaze, puree 2 1/2 cups blueberries in a food processor; press through a fine mesh sieve, reserving 1 cup juice. Discard pulp and seeds. In a small saucepan, combine sugar, cornstarch and reserved blueberry juice until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Refrigerate until completely cooled. Remove sides of pan. Spread glaze over cheesecake. Sprinkle with remaining blueberries; garnish with edible pansies and mint if desired. Refrigerate leftovers.