Close
Ingredients
| graham cracker crumbs: 1 cup |
| salted butter: 3 Tbl (softened) |
| granulated sugar: 1 Tbl |
| cooking spray |
| cream cheese: 1 lb (softened) |
| blueberries: 1 1/2 cups (fresh) |
| light sour cream: 1/4 cup |
| granulated sugar: 1 cup |
| all-purpose flour (unsifted): 3 Tbl |
| salt: 1/2 tsp |
| eggs: 2 (large) |
| eggs: 2 (whites, large) |
| light sour cream: 8 oz |
| vanilla extract: 1 tsp |
| lemon zest: 1 Tbl |
| fat-free whipped topping: 1 cup (thawed) |
Blueberry Cheesecake from Cooking Light
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
85 min -
Servings
15 serving(s)
Tags
- combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
- bake at 350* for 5 minutes.
- remove from oven and set aside to cool --
- beat cream cheese at medium speed with mixer till smooth --
- combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
- add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
- gently stir in blueberries, and pour mixture into the pan --
- bake at 300* for 1 hour and 10 minutes or center is firm.
- turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
- cover cheesecake and chill for 8 hours.
- release sides of pan.stir together whipped topping and sour cream.
- spread over cheesecake.