Ingredients:
1 prepared graham cracker crust
Filling:
2 lbs nonfat cottage cheese
12 oz cream cheese, softened
1 ¼ cup sugar
2 large eggs
1 large egg white
1 tbsp orange juice
Topping:
4 cups fresh blueberries
½ cup water
½ cup sugar
½ tsp cinnamon
1tbsp orange juice
1tbsp potato starch
2 tbsp water
Directions:
Filling:
Preheat oven to 350 degrees. Using a cheese cloth, squeeze the cottage cheese from a “bag” removing as much liquid as possible. In a large bowl, mix the drained cottage cheese and cream cheese (cut in cubes) and beat until smooth. Add sour cream, sugar and eggs one at a time, whisking slowly. Add egg white and orange juice, keep mixing. Once smooth pour into crust and bake 45 minutes or until set.
Topping:
Combine 2 cups of blueberries, water, sugar, cinnamon and orange juice in a small pot. Bring to a boil over medium heat, simmer 5 minutes. In a small bowl, place potato starch and water together and mix. Add to pot of goodness already brewing and continue simmering 1 minute. Remove from heat and add last 2 cups of blueberries to the mix. Let cool and pour on top of cake. Chill overnight.
