Lower Fat Cheesecake Tart With Blueberry Topping Recipe

Name: Lower Fat Cheesecake Tart With Blueberry Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CRUST:; 6 whole Low-fat Graham Crackers; 1/3 cups Almonds; 1/4 cups Sugar; 4 Tablespoons Unsalted Butter, melted; FOR THE FILLING:; 16 ounces, weight Non-fat Or Reduced Fat Cream Cheese; 1/2 cups Non-fat Or Reduced Fat Sour Cream; 1/2 cups Sugar; 1 whole Large Egg; 1 teaspoon Vanilla Extract; 1 pinch Salt; FOR THE SAUCE:; 1-1/2 pint Blueberries; 1/2 cups Sugar; 2 Tablespoons Unsalted Butter; 1-1/2 Tablespoon Lemon Juice; 1 pinch Lemon Zest; 1 Tablespoon Cornstarch; 6 whole Strawberries

Servings: persons

FOR THE CRUST:
6 whole Low-fat Graham Crackers
1/3 cups Almonds
1/4 cups Sugar
4 Tablespoons Unsalted Butter, melted
FOR THE FILLING:
16 ounces, weight Non-fat Or Reduced Fat Cream Cheese
1/2 cups Non-fat Or Reduced Fat Sour Cream
1/2 cups Sugar
1 whole Large Egg
1 teaspoon Vanilla Extract
1 pinch Salt
FOR THE SAUCE:
1-1/2 pint Blueberries
1/2 cups Sugar
2 Tablespoons Unsalted Butter
1-1/2 Tablespoon Lemon Juice
1 pinch Lemon Zest
1 Tablespoon Cornstarch
6 whole Strawberries

1
Crust: Preheat oven to 350u00b0F. Using a blender (or food processor if you have one), process graham crackers, almonds, and 1/4 cup of sugar until finely ground. Pour the melted butter into the mixture and continue processing until it's moistened. Pour mixture into a 9-inch tart pan and press it into the bottom and along the sides of the pan to form a crust. Place the crust (still in the tart pan) onto a cookie sheet and then into the freezer for 15-30 minutes.
2
Cheesecake filling: Add cream cheese, sour cream, 1/2 cup sugar, egg, vanilla, and salt into a blender or food processor. Blend mixture until it becomes smooth. Remove the tart pan/cookie sheet from the freezer and pour the filling into the crust. With the tart pan still on the cookie sheet, bake for 30-35 minutes, until filling is set. Cool.
3
Blueberry sauce: Combine blueberries, 1/2 cup sugar, 2 Tablespoons unsalted butter, lemon juice, lemon zest and corn starch in a saucepan over medium heat. Cook until the berries begin to break down into juice, 4-5 minutes. Let the sauce cool. (It can then be refrigerated in a covered container for up to 3 days.)
4
Once the cheesecake tart and the blueberry sauce are both cooled, pour the sauce onto the top of the tart. Place in the refrigerator to cool for 2 hours. Garnish with strawberries, and serve!

1282

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 20 ingredients. The key ingredients include: FOR THE CRUST:, 6 whole Low-fat Graham Crackers, 1/3 cups Almonds, 1/4 cups Sugar, and more.

Yes, Lower Fat Cheesecake Tart With Blueberry Topping 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.

Lower Fat Cheesecake Tart With Blueberry Topping

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