Blueberry Cheesecake Squares
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
|Neufchatel cheese||16 Ounce (2 Packages, 8 Ounce Each)|
|1% low fat cottage cheese||1 Cup (16 tbs)|
|Sugar||6 Tablespoon (1/4 Cup Plus 2 Tablespoons)|
|Vanilla extract||2 Teaspoon|
|Frozen unsweetened blueberries||16 Ounce, thawed (1 Package)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
Spread cracker crumbs evenly in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Position knife blade in food processor bowl; add Neufchatel cheese, cottage cheese, 1/4 cup plus 2 tablespoons sugar, and vanilla.
Process until smooth.
Add eggs, 1 at a time, and process just until blended.
Carefully pour batter into prepared dish.
Bake at 350° for 18 to 20 minutes or until mixture is almost set.
Remove from oven, and let cool 30 minutes on a wire rack.
Combine blueberries, 3 tablespoons sugar, lemon rind, and lemon juice in a large saucepan.
Add cornstarch, and stir well.
Bring to a boil, stirring constantly.
Cook 1 minute or until mixture is thickened, stirring constantly.
Remove from heat, and let cool slightly.
Spoon blueberry mixture over cheesecake.
Cover and chill at least 6 hours.