Ingredients

• 1 cup Gingersnap cookie crumbs (or Graham crumbs)
• 2 ½ tbs melted margarine or butter
• 1 2cup (500g)container Cottage or Ricotta cheese
• 1 pkg (250g)light sour cream
• 2 Egg whites
• 2 tbsp flour
• 2 tbsp White sugar
• 3/4 tbsp Lemon zest
• 1/4 tsp Lemon extract

Method

1. Lightly grease an 8-9″ spring form pan
2. Mix crumbs and melted butter and press into bottom of pan
3. Bake at 350 degrees for 7-8 minutes
4. Mix remaining ingredients in a food processor until very smooth
5. Pour over crust and bake in 350degree oven for approx. 45 minutes
6. Loosen with a knife before releasing spring
7. Allow to cool at least 2 hours
8. Drizzle with Blueberry sauce

Blueberry sauce

• ½ cup water
• 1 ½ tbsp white sugar
• 1 tbsp cornstarch
• 1 ½ cups frozen or fresh blueberries

Method

1. In a small pan heat water, sugar and cornstarch
2. Stir in blueberries and continue heating until berries are soft