Lemon Cheesecake with Blueberry Sauce
A delicious blueberry sauce tops off this healthy tasty lemon cheesecake that sits on top of a gingersnap crust.
1 cup gingersnap crumbs (about 27 cookies, finely crushed)
2 tablespoons butter or stick margarine, melted
1 cup granulated (white) sugar
3 tablespoons all-purpose flour
3 (8 ounce) blocks fat-free cream cheese, room temperature
1 (8 ounce) block 1/3-less-fat cream cheese, room temperature
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
Blueberry Sauce Ingredients
2 cups frozen blueberries, thawed
1/3 cup granulated (white) sugar
2 tablespoons fresh lemon juice
4 teaspoons cornstarch
Preheat oven to 300°F (149°C). Coat a 9-inch springform pan with cooking spray.
To prepare crust: In a bowl, combine the gingersnap crumbs and butter, and firmly press mixture onto the bottom of the prepared pan. Bake for 15 minutes; cool on a wire cooling rack.
To prepare filling: In a bowl, beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth. Add the eggs and egg whites, one at a time, beating after each addition. Add lemon rind, lemon juice, and yogurt, beating well. Pour cheese mixture into prepared crust.
Bake 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.
To prepare sauce: In a medium nonaluminum saucepan, combine blueberries, sugar, lemon juice and cornstarch; bring to a boil. Cook 3 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.
Preparation Time: 20 minutes
Bake Time: 1 hour 25 minutes
Amount per serving: 1 wedge and 1 tablespoon sauce, Calories: 216, Fat: 6.8 g (sat 3.6 g, mono 2.1 g, poly 0.5 g), Protein: 9.7 g, Carbohydrate: 28.5 g, Fiber: 0.5 g, Cholesterol: 53 mg, Iron: 0.6 mg, Sodium: 357 mg. Calcium: 161 mg
Recipe Courtesy Of
Abby Duchin Dinces