Ingrédients pour Blueberry De Lite Cheesecake
- 1 ½ cups graham cracker crumbs
- Creamy Peanut Butter
- Neufchatel Cheese
- Mascarpone Cheese
- Splenda Granular
- ¼ cup granulated sugar + 2 tablespoons granulated sugar
- 1 large egg
- 2 large egg whites
- 1 teaspoon vanilla extract
- Fresh Blueberries
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
- a pinch of salt
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Comment préparer Blueberry De Lite Cheesecake
- Preheat oven to 375°F (190°C).
- In a food processor, combine 1 ½ cups graham cracker crumbs and ¼ cup peanut butter. Pulse until well combined.
- Press the mixture into the bottom of an 8-inch square baking pan. Bake for 5-8 minutes.
- In a large bowl, beat together 16 oz cream cheese (softened), 4 oz cream cheese (softened), ½ cup Splenda, and ¼ cup granulated sugar until smooth and creamy.
- Beat in 1 large egg and 2 large egg whites until well combined.
- Stir in 1 teaspoon vanilla extract.
- Pour the batter into the prepared crust.
- Bake for 18-20 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Remove from oven and let cool completely on a wire rack.
- While the cheesecake is cooling, prepare the blueberry topping:
- In a saucepan, combine 2 cups fresh blueberries, ¼ cup Splenda, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and a pinch of salt.
- Bring to a boil, then reduce heat and simmer for 1 minute, gently mashing some berries to release their juices.
- In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons water until smooth.
- Whisk the cornstarch mixture into the blueberry mixture and cook over low heat until thickened and clear (about 1-2 minutes).
- Remove from heat and let cool completely.
- Once the cheesecake is completely cool, top with the blueberry topping. Cover and refrigerate for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
63g
Fat
33g
Carbs
8g
