So Light Lemon Cheesecake with Blueberry Sauce

By susanwadle

From Chris Rich and Weight Watchers

Ingredients

• Cheesecake
• 12 low-fat graham crackers, broken-up
• 1 cup plus 2 T sugar
• 2 T unsalted butter, melted
• 1 (16oz) container fat-free sour cream
• 1 (8oz) package light cream cheese (Neufchatel)
• 1 (8oz) package fat-free cream cheese
• 2 large eggs
• 1 large egg whites
• Finely grated zest of 1 lemon
• 1 1/2 t vanilla extract
• Blueberry Sauce
• 1/4 cup sugar
• 1 T cornstarch
• 1 T water
• 1 pint fresh blueberries
• 1 T lemon juice

Preparation

Step 1

Preheat oven to 350 degrees F. Spray 9 inch springform pan with nonstick spray.

To make cheesecake, combine graham crackers and 2 T of sugar in food processor; pulse to make fine crumbs. Transfer to small bowl and stir in melted butter. Press crumb mixture onto bottom and halfway up side of pan. Bake until golden, 8 - 10 minutes; let cool on wire rack.

With electric mixer on medium speed, beat sour cream, light cream cheese, and fat-free cream cheese in large bowl until smooth. Add remaining 1 cup sugar, the eggs, egg
whites, lemon zest, and vanilla; beat just until combined. Pour over crust.

Reduce oven temperature to 325 degrees F. Bake until cheesecake is set along edge but still jiggles slightly in center, about 1 hour. Turn off oven and let cake sit in oven 1 hour longer. Refrigerate, uncovered, until chilled, at least 3 hours or up to overnight.

To make blueberry sauce, stir together sugar and cornstarch in medium saucepan. Stir in water. Add blueberries and bring to simmer over medium heat. Cook, stirring, until blueberries release their juice and sauce bubbles and thickens, about 5 minutes. Remove saucepan from heat and stir in lemon juice. Transfer sauce to medium bowl and refrigerate until cool.