Almost Fat-Free Lemon Cheesecake with Blueberry Topping

By MKMILLION

Food network cake and Martha Stewart topping

Ingredients

• Cake Filling:
• Cooking spray
• 1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
• 1/4 cup unsalted butter, melted
• 3 (8-ounce) packages fat-free cream cheese
• 1 cup fat-free sour cream
• 2 cups sugar or sugar substitute (recommended: Splenda)
• 3 large eggs or 3/4 cup egg substitute
• 2 teaspoons lemon zest
• 2 tablespoons lemon juice
• Blueberry Topping:
• 3 cups blueberries
• 3/4 cup sugar or Splenda
• 2 Tablespoons unsalted butter
• 2 Tablespoons fresh lemon juice
• 1 Tablespoon corn starch

Preparation

Step 1

Make crust: Preheat oven to 325 degrees F.

Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

Make blueberry topping: In saucepan combine all ingredients over medium-high heat. Bring to simmer and cook until berries break down (about 5 minutes). Remove from heat and cool for 30 minutes. Refrigerate covered until ready to use.

Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread blueberry topping over top. Let stand at room temperature for 30. Cool cheesecake in refrigerator several hours or overnight before serving.