Lemon Cheesecake With Blueberry Sauce Recipe

Name: Lemon Cheesecake With Blueberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Crust:; 1 cup gingersnap crumbs (about 27 cookies, finely crushed); 2 tablespoons butter or stick margarine, melted; Cooking spray; Filling:; 1 cup sugar; 3 tablespoons all-purpose flour; 3 (8-ounce) blocks fat-free cream cheese, softened; 1 (8-ounce) block 1/3-less-fat cream cheese, softened; 2 large eggs; 2 large egg whites; 2 teaspoons grated lemon rind; 2 teaspoons fresh lemon juice; 1 (6-ounce) carton lemon fat-free yogurt (such as Yoplait)

Servings: persons

Crust:
1 cup gingersnap crumbs (about 27 cookies, finely crushed)
2 tablespoons butter or stick margarine, melted
Cooking spray
Filling:
1 cup sugar
3 tablespoons all-purpose flour
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
2 large eggs
2 large egg whites
2 teaspoons grated lemon rind
2 teaspoons fresh lemon juice
1 (6-ounce) carton lemon fat-free yogurt (such as Yoplait)

1
Preheat oven to 300u00b0.
2
To prepare crust, combine the gingersnap crumbs and butter in a bowl, and firmly press mixture into the bottom of a 9-inch springform pan coated with cooking spray. Bake at 300u00b0 for 15 minutes; cool on a wire rack.
3
To prepare filling, beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth. Add the eggs and egg whites, 1 at a time, beating after each addition. Add lemon rind, lemon juice, and yogurt, beating well. Pour cheese mixture into prepared crust, and bake at 300u00b0 for 1 hour and 10 minutes or until set. Turn oven off; cool cheesecake in closed oven 1 hour. Remove cheesecake from oven; cool to room temperature. Cover and chill 8 hours. Serve with Blueberry Sauce.

834

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 14 ingredients. The key ingredients include: Crust:, 1 cup gingersnap crumbs (about 27 cookies, finely crushed), 2 tablespoons butter or stick margarine, melted, Cooking spray, and more.

Yes, Lemon Cheesecake With Blueberry Sauce 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.

Lemon Cheesecake With Blueberry Sauce

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