Lemon Cheesecake with Blueberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
1 cup gingersnap crumbs (about 27 cookies, finely crushed) |
2 tablespoons butter or stick margarine, melted |
cooking spray |
1 cup sugar |
3 tablespoons all-purpose flour |
3 (8-ounce) blocks fat-free cream cheese, softened |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
2 large eggs |
2 large egg whites |
2 teaspoons grated lemon rind |
2 teaspoons fresh lemon juice |
1 (6-ounce) carton lemon fat-free yogurt (such as yoplait) |
blueberry sauce |
Directions:
1. Preheat oven to 300°.
2. 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. Bake at 300° for 15 minutes; cool on a wire rack.
3. To prepare filling, beat sugar, flour, and cheeses at medium-high speed of a mixer until smooth. Add the eggs and egg whites, 1 at a time, beating after each addition. Add lemon rind, lemon juice, and yogurt, beating well. 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. Remove cheesecake from oven; cool to room temperature. Cover and chill 8 hours. Serve with Blueberry Sauce.
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