Blueberry Cheesecake

By ezunich

Ingredients

• 1 cup graham cracker crumbs
• 3 tbs butter, melted
• 1 tbs sugar
• Vegetable cooking spray
• 3 (8 oz pkg) cream cheese
• 1 cup sugar
• 3 tbs flour
• 1/2 tsp salt
• 2 large eggs
• 2 egg whites
• 1 (8 oz) container sour cream
• 1 tsp vanilla
• 1 tbs grated lemon rind
• 1 1/2 cups fresh or frozen blueberries
• 1 cup frozen whipped topping, thawed
• 1/4 cup sour cream

Details

Servings 12

Preparation

Step 1

Combine graham cracker crumbs, melted butter and 1 tbs sugar in a small bowl. Press mixture on bottom and 1 1/2 inches up sides of a 9 inch springform pan coated with cooking spray.
Bake at 350° 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 sour cream, vanilla and lemon rind, beating just until blended. Gently stir in blueberries. pour mixture into prepared pan.
Bake at 300° 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 a 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.