Ingredients
- 1 cup graham cracker crumbs
- 3 tablespoons butter melted
- 1 tablespoon sugar
- vegetable cooking spray
- three (8 oz.) pkgs. cream cheese
- 1 cup sugar
- 3 tablespoons all purpose flour
- 1/2 teaspoon salt
- 2 large eggs
- 2 egg whites
- 1 (8 oz.) container sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon grated lemon rind
- 1-1/2 cups fresh or frozen blueberries
- 1 cup whipped topping
- 1/4 cup sour cream
Preparation
Step 1
Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Press mixture on bottom and 1-1/2” up sides of a 9” springform pan coated with cooking spray. Bake at 350 degrees for 5 minutes. Remove from oven set aside. Beat cream cheeses at medium speed with an electric mixer until smooth. 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. Add 8 oz. container sour cream, vanilla and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan. Bake at 300 degrees for 1 hour 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. Remove cheesecake from oven, cool in pan on wire rack 30 minutes. Cover cheesecake and chill 8 hours. Release sides of pan. Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake.