Blueberry Cheesecake

By allie5jones

Ingredients

• Garnish:
• 1 c. Graham cracker crumbs
• 3 tbsp. butter, melted
• 1 tbsp. sugar
• vegetable cooking spray
• 2 (8-oz.) pkgs. 1/3-less-fat cream cheese
• 1 (8-oz.) pkg. fat-free cream cheese
• 1 c. sugar
• 3 tbsp. all-purpose flour
• 1/2 tsp. salt
• 2 large eggs
• 2 egg whites
• 1 (8-oz.) container light sour cream
• 1 tsp. vanilla extract
• 1 tbsp. grated lemon rind
• 1 1/2 c. fresh or frozen blueberries
• 1 c. fat-tree frozen whipped topping, thawed
• 1/4 c. light sour cream
• fresh blueberries

Details

Servings 12

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 inches up sides of a 9-inch spring form pan coated with cooking spray. Bake at 350 degrees for 5 minutes. Remove from oven; set crust 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, one at a time, beating well after each addition. Add egg whites, beating until blended. Add 8 ounces 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 and 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 spring form pan. Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake. Garnish, if desired.