Lemon Blueberry Cheesecake

Ingredients

• 1 1/2 cups shortbread cookie crumbs
• 1 1/4 cups sugar + 2 tablespoons
• 4 teaspoons freshly grated lemon zest
• 1/4 cup melted butter
• 4 cups Daisy Brand 4% Cottage Cheese
• 1/3 cup all purpose flour
• 1/2 cup heavy whipping cream
• 1/4 cup lemonade concentrate, thawed
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 large eggs
• 1 cup Daisy Brand Sour Cream
• 2 tablespoons powdered sugar
• 1 cup fresh blueberries

Directions

Heat the oven to 325 F. In small bowl combine cookie crumbs, 2 tablespoons of sugar, 1 teaspoon lemon zest, and ¼ cup of butter; mix well. Press into bottom of 9-inch spring-form pan. Place the cottage cheese in a blender container; process until thick and creamy (about 1 minute). Add 1 ¼ cups sugar, whipping cream, flour, lemonade concentrate, 2 teaspoons lemon zest, vanilla, and salt. Continue blending, at high speed, scraping container frequently, until well mixed (1 minute). Add eggs; mix well. Pour filling over crust. (Filling will be thin.) Bake in oven until edges are light brown and center is almost set (60 to 70 minutes). Turn off oven; open door ½ way. Cool in oven for 1 hour. Remove cheesecake from oven and carefully run a knife around edge of pan to loosen cheesecake. Cover; refrigerate 3 hours or until chilled. In small bowl combine sour cream, confectioners’ sugar, and 1 teaspoon lemon zest; mix well. Spoon the sour cream topping on top of cheesecake, within 1/2 –inch from edge of cheesecake. Garnish with blueberries. Refrigerate leftovers.

Nutrition Information

Calories	631 cals
Total Fat	30 g
Cholesterol	130 mg
Dietary Fiber	2 g
Sodium	664 mg
Protein	18 g
Total Carbohydrate	73 g