Lemon Cheesecake with Blueberry Sauce

Name: Lemon Cheesecake with Blueberry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 680 grams blocks fat-free cream cheese, softened; 227 grams block 1/3-less-fat cream cheese, softened; 2 larges egg whites; 2 larges eggs; 3 Tbsps all-purpose flour; 237 milliliters gingersnap crumbs (about 27 cookies, finely crushed); 16 servings Blueberry Sauce; 170 grams carton lemon fat-free yogurt (such as Yoplait); 2 teaspoons fresh lemon juice; 2 teaspoons grated lemon rind; 2 Tbsps butter or stick margarine, melted; 237 milliliters sugar

Lemon Cheesecake with Blueberry Sauce requires about 45 minutes from start to finish. This recipe serves 16. One portion of this dish contains approximately 7g of protein, 17g of fat, and a total of 271 calories. If you have lemon rind, carton lemon yogurt, egg whites, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 30

Equipment you will use

Oven

To prepare crust, combine the gingersnap crumbs and butter in a bowl, and firmly press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

Ingredients you will need

Gingersnap Crumbs

Cooking Spray

Butter

Crust

Equipment you will use

Springform Pan

Bowl

Bake at 300 for 15 minutes; cool on a wire rack.

Equipment you will use

Wire Rack

Oven

To prepare filling, beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Blender

Add the eggs and egg whites, 1 at a time, beating after each addition.

Ingredients you will need

Egg Whites

Egg

Add lemon rind, lemon juice, and yogurt, beating well.

Ingredients you will need

Lemon Juice

Lemon Peel

Yogurt

Pour cheese mixture into prepared crust, and bake at 300 for 1 hour and 10 minutes or until set. Turn oven off; cool cheesecake in closed oven 1 hour.

Ingredients you will need

Cheese