Blueberry Cheesecake Recipe

Name: Blueberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
Bake at 350u00b0 for 5 minutes. Remove form oven; set aside.
3
Beat cream cheesees at medium speed with an electric mixer until smooth.
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
Add 8-ounce container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.
6
Bake at 300u00b0 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
Remove cheesecake from oven; cool in pan on wire rack 30 minutes.
8
Cover cheesecake, and chill 8 hours. Release sides of pan.
9
Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake.

935

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 cup graham cracker crumbs, 3 tablespoons butter, melted, 1 tablespoon sugar, Vegetable cooking spray, and more.

Yes, Blueberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Cheesecake

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