Thumbing through my Mother’s Recipe Box I discovered this recipe clipped from Southern Living, 1975. Cooking time include time to chill.
Preheat oven to 325 degrees F.
Prepare Graham Cracker Crust (**See Recipe below).
Combine cream cheese and cottage cheese; beat until smooth and creamy.
Gradually add sugar, beating well.
Add eggs, and beat until well combined.
Add cornstarch, flour, lemon juice, and vanilla; blend well.
Add butter and sour cream, beating until smooth.
Pour filling into prepared pan; bake for 70 minutes, or until firm around edges.
Turn off oven; all cheesecake to stand in oven 2 hours.
Remove from oven; cool completely.
Remove from pan; chill.
Top with Blueberry Glaze (***recipe follows)
Combine all ingredients, press into bottom of a 10" springform pan.
Combine sugar and cornstarch in a small saucepan; blend thoroughly.
Gradually stir in water.
Crush 1/2 cup blueberries; add to sugar mixture.
Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil.
Continue to boil about 2 minutes or until mixture is clear.
Cool.
Arrange remaining blueberries over top of chilled cheesecake.
Pour cooled glaze over berried.
Makes 1 1/3 cups.
