1 hour active, 3 hours inactive to prepare serves 8-10
1 cup granulated sugar
1 cup (2 sticks) butter, softened
3 1/2 cups cottage cheese, pureed in a blender
1/2 cup cream of wheat
3 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 cup granulated sugar
1/4 cup light corn syrup
3 tablespoons water
2 egg whites
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 1/2 cups fresh blueberries, divided
1 cup water, plus 1 tablespoon cold water
1/4 cup granulated sugar
1 tablespoon unflavored powdered gelatin
Preheat oven to 325°F and prepare a springform pan by placing a round of parchment paper on the bottom and then greasing the bottom and sides with butter or nonstick spray.
In a medium bowl, beat sugar and butter with an electric mixer on medium-high until light and fluffy, 3-4 minutes.
Add eggs, two at a time, beating after each addition. Add vanilla and lemon juice, mix on low until combined.
Add pureed cottage cheese and mix on low. Then, add cream of wheat and mix until incorporated.
Pour batter into prepared springform pan and bake in oven until top is golden brown, 60-70 minutes.
While cake bakes, make meringue and blueberry topping.
Combine 1/4 cup sugar, corn syrup, water, cream of tartar and salt in a saucepan and cook over medium heat, stirring constantly, until mixture comes to a boil. Remove from heat.
Place egg whites in a medium bowl and beat with an electric mixer until foamy. Slowly add the hot syrup mixture while beating on medium speed. Turn mixer to high and continue beating until stiff peaks form.
For blueberry topping:
In a saucepan, combine 1 cup blueberries and 1 cup water and bring to a boil. Remove from heat and use an immersion blender or regular blender to puree the mixture. Strain the mixture and return the juice to the saucepan.
Meanwhile, in a small bowl, sprinkle gelatin over the tablespoon of cold water and let sit until it becomes spongy, about 3 minutes.
Return saucepan with blueberry juice to stovetop over low heat, and add sugar, stirring until dissolved. Add gelatin, stirring constantly until dissolved. Remove from heat and allow to cool to room temperature.
When cheesecake is done baking, remove from oven and smooth meringue over the top.
Once blueberry gelatin has cooled to room temperature, pour it over the meringue and arrange remaining 1/2 cup fresh blueberries over the top.
Refrigerate entire cake until chilled and gelatin is set, at least 3 hours and preferably overnight. Run knife around the edges of the pan before releasing sides of pan. Serve and enjoy!