Lighter Lemon Blueberry Cheesecake
- Ready In:
- 1hr 30mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
-
CRUST
- 4 cups vanilla wafers, made into crumbs
- 1⁄2 cup margarine
- 1⁄2 teaspoon nutmeg
-
FILLING
- 2⁄3 cup granulated sugar
- 4 large eggs
- 24 ounces light cream cheese
- 2⁄3 cup fat free sour cream
- 1⁄3 cup lemon juice
- 1 tablespoon lemon zest
-
TOPPING
- 2 cups frozen blueberries or 2 cups fresh blueberries
- 1⁄3 cup granulated sugar
- 2 teaspoons water
- 1 tablespoon cornstarch or 1 tablespoon rice flour
directions
- Crust: Place nilla wafers in a food processor until crumbs. Add margarine and nutmeg and pulse until crumbly.
- Press evenly on bottom and up sides of 9" spring form pan (no need to grease).
- Filling: Beat sugar and eggs until thick.
- Add next four ingredients and beat until smooth. (Works well in a Kitchen Aid mixer with blending hook).
- Pour into shell and level.
- Bake at 325°F for 1 to 1 1/4 hours until ALMOST set.
- Run knife around edges and let cool.
- Topping: Combine berries and sugar in heavy sauce pan.
- Heat and stir for approximately 6 minutes on medium to dissolve sugar.
- Reduce to low and simmer to release juice from berries.
- Combine water and starch (flour) in cup until smooth.
- Add to berries and stir until thickened.
- Pour evenly over cheese cake.
- Chill for at lease 5 hours, preferable overnight.
- ENJOY!
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