Blueberry Cheesecake

17 ingredients
9 steps

Ingredients

  • 1 cup graham cracker crumbs
  • 3 tablespoons butter, melted
  • 1 tablespoon sugar
  • Vegetable cooking spray
  • 2 (8-ounce) package 1/3-less-fat cream cheese
  • 1 (8-ounce) package fat-free cream cheese
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 egg whites
  • 1 (8-ounce) container light sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon grated lemon rind
  • 1 1/2 cups fresh or frozen blueberries
  • 1 cup fat-free frozen whipped topping, thawed
  • 1/4 cup light sour cream

Directions

  1. 1
    Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
  2. 2
    Bake at 350° for 5 minutes. Remove form oven; set aside.
  3. 3
    Beat cream cheesees at medium speed with an electric mixer until smooth.
  4. 4
    Combine 1 cup sugar, flour, and salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add egg whites, beating until blended.
  5. 5
    Add 8-ounce container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
  6. 6
    Bake at 300° for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.
  7. 7
    Remove cheesecake from oven; cool in pan on wire rack 30 minutes.
  8. 8
    Cover cheesecake, and chill 8 hours. Release sides of pan.
  9. 9
    Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake.

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