Blueberry Cheesecake from Cooking Light Recipe #129736
you would never know this is reduced fat and lower calories...we love it..
by grandma2969
2 hours | 30 min prep
SERVES 14 -16
- 1 cup graham cracker crumbs
- 3 tablespoons butter, softened
- 1 tablespoon sugar
- nonstick cooking spray
- 16 ounces cream cheese, softened
- 1 1/2 cups fresh blueberries
- 1/4 cup light sour cream
- 1 cup sugar
- 3 tablespoons flour
- 1/2 teaspoon salt
- 2 large eggs
- 2 large egg whites
- 8 ounces light sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon zest
- 1 cup fat-free cool whip, thawed
- combine graham cracker crumbs, melted butter and 1 tbls sugar.in a small bowl, press mixture on bottom and 1 1/2" up sides of 9" springform pan -- which has been coated with non stick spray --
- bake at 350* for 5 minutes.
- remove from oven and set aside to cool --
- beat cream cheese at medium speed with mixer till smooth --
- combine 1 cup sugar, flour, salt -- add to creamed cheese mixture -- beat till blended.
- add 8 oz sour cream, vanilla and lemon rind -- beat just until blended.
- gently stir in blueberries, and pour mixture into the pan --
- bake at 300* for 1 hour and 10 minutes or center is firm.
- turn off oven and let cheesecake stand in oven with door open.for 30 minutes.
- cover cheesecake and chill for 8 hours.
- release sides of pan.stir together whipped topping and sour cream.
- spread over cheesecake.
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5 stars