Lemon Blueberry Cheesecake - cooking recipe

Ingredients

3 ounces lemon gelatin
1 cup water, boiling
1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon canola oil
3 cups cottage cheese (fat-free)
1/4 cup sugar
Topping
2 tablespoons sugar
1 1/2 teaspoons cornstarch
1/4 cup water
1 1/3 cups blueberries (fresh or frozen, divided)
1 teaspoon lemon juice

Preparation

In a large bowl, dissolve gelatin in boiling water. Cool.
In a small bowl, combine the crumbs, butter, and oil.
Press onto the bottom of a 9\" springform pan. Chill.
In a blender, cover and process cottage cheese and sugar until smooth.
While processing, slowly add cooled gelatin.
Pour into crust. Cover and refrigerate overnight.
For topping, in a small saucepan, combine sugar and cornstarch.
Gradually stir in water until smooth.
Add 1 cup blueberries.
Bring to a boil.
Cook and stir for 2 minutes or until thickened.
Stir in lemon juice and cool slightly.
Transfer to a blender and cover and process until smooth.
Refrigerate until chilled.
Carefully run a knife around edge of pan to loosen cheesecake.
Remove sides of pan.
Spread the blueberry mixture over the top.
Sprinkle with remaining blueberries.
Refrigerate leftovers.