Ingredientes para Blueberry Cheesecake From Cooking Light
- 1 ½ cups graham cracker crumbs
- Butter
- 1 cup granulated sugar (for filling)
- Nonstick Cooking Spray
- 3 (8 ounce) packages cream cheese, softened
- Fresh Blueberries
- Light Sour Cream
- Flour
- Salt
- 4 large eggs
- Egg Whites
- 1 teaspoon vanilla extract
- Lemon Zest
- Fat Free Cool Whip
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Cómo preparar Blueberry Cheesecake From Cooking Light
- Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by lining the bottom with parchment paper.
- For the crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared pan.
- Bake crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
- For the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition.
- Stir in vanilla extract and lemon juice. Gently fold in blueberries.
- Pour filling over the cooled crust. Place the pan in a larger roasting pan; add enough hot water to reach halfway up the sides of the springform pan (this helps create a moist environment for even baking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Do not overbake.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
- Once chilled, carefully remove the sides of the springform pan and serve. Garnish with fresh blueberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
79g
Fat
47g
Carbs
8g
