Best 6 Fat Free Blueberry Cottage Cheesecake Recipes

BLUEBERRY COTTAGE CHEESE CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Set aside your 9 1/2 inch springform pan.
• In a mixing bowl, add in the graham cracker crumbs, melted butter and sugar. Stir until the crumbs look like wet sand.
• Firmly press the crumbs into the bottom of the springform pan.
• Place into the oven and bake for 15 minutes. Remove from the oven and let cool.
• Before adding the cheesecake mixture, line the outside of the spring form pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in.
• In a small saucepan, add in the blueberries and 1/4 cup granulated sugar. Place over medium heat and let heat until the sugar is melted and there's a syrup. It took about 7 minutes for me. Set aside to cool.
• In a blender, add in the cottage cheese and 1 cup of the cooked blueberries and juice. Blend until completely smooth. Take your time with it to make sure it's completely smooth.
• Add in the remaining 1 and 1/4 cups of sugar, sour cream, and eggs. Blend until incorporated.
• Pour the cheesecake mixture into the pan with the crust. Make sure you lined your springform pan with tin foil to prevent leaking in the water bath.
• Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
• Place in the oven at 350 degrees and let bake for 1 hour and 35 - 45 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and half hours and then placed it in the fridge overnight.
• In a mixing bowl, add in the heavy cream. Beat until soft peaks form.
• Add in the sour cream and powdered sugar. Continue to beat until stiff peaks form.
• Spread the whipped cream on the chilled cheesecake evenly.
• In a small saucepan, add in the fresh blueberries, sugar, cornstarch and lemon juice. Stir to combine.
• Place over medium heat and stir occasionally. Once the syrup comes up to a boil, let boil for one minute.
• Remove from the heat and let cool in the fridge for about an hour. If you place it on the whipped cream hot, it will melt all your whipped cream.
• Spoon the blueberry syrup onto the cheesecake. Cut and serve.

OMA'S COTTAGE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Melt butter in an 8 inch square pan. Stir in graham cracker crumbs, 2 tablespoons sugar and 1/4 teaspoon cinnamon. Pat over bottom and onto sides of dish. Set aside.
• In a blender, combine cottage cheese, milk, eggs, flour, lemon juice, vanilla, 2/3 cup sugar and 1/4 teaspoon salt. Blend until smooth. Pour into prepared crust.
• Bake in the preheated oven for 60 minutes, or until filling is firm. Allow to cool completely.

LOW-FAT CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Wrap the outside of a 9-inch springform pan with foil to prevent leaks. Coat the inside of the pan with cooking spray.
• Pulse the graham crackers in a food processor until crumbled. Add 1 to 2 tablespoons water and the butter; pulse until moistened. Press the crumbs onto the bottom of the prepared pan. Bake until browned, about 8 minutes. Let cool, about 10 minutes.
• Meanwhile, beat both cream cheeses and the sugar with an electric mixer on medium-high speed until smooth, about 5 minutes. Beat in the sour cream on low. Lightly whisk the 3 egg whites in a bowl, then add to the cheese mixture along with the 2 whole eggs, flour, vanilla and lemon zest. Beat on medium speed until fluffy, about 3 minutes. Pour over the crust.
• Place the cheesecake in a roasting pan and add enough warm water to come one-quarter of the way up the sides of the springform. Bake until the cake is set but the center still jiggles, about 1 hour 10 minutes. Turn off the oven; keep the cheesecake inside with the door closed for 20 minutes.
• Remove the cake from the water bath and transfer to a rack. Run a knife around the edge, then cool completely. Chill until firm, at least 8 hours. Top as desired.

FAT FREE BLUEBERRY COTTAGE CHEESECAKE

Steps:

• Preheat oven to 375 degrees.
• heat up butter and mix it with crushed graham crackers in a pie mold and press down firmly.
• after crust is made bake it for about five minutes or until browned.
• in a blender, mix cottage cheese, 1/2 cup blueberries, 1/4 cup splenda, milk, and yogurt until all cottage cheese cournals are smooth.
• pour mixture into pie crust and bake for 45 minutes.
• blend the rest of the berries, 1/4 splenda and apple sauce to make topping, pur over cake and bake for another five minutes.
• let cool and refidgerate.
• enjoy.

LEMON BLUEBERRY CHEESECAKE

Steps:

• 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.

LEMON BLUEBERRY CHEESECAKE

Steps:

• 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-in. 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; cool slightly. , Transfer to a blender; 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.