Strawberry-Blueberry Cheesecake

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Strawberry-Blueberry Cheesecake
Photo: Oxmoor House
This luscious cheesecake is a showcase for the season's freshest, sweetest berries. With all its red, white, and blue, it's perfect for your next Fourth of July party or summer gathering.
Serves 14 (serving size: 1 slice)


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2 cups gluten-free graham cracker crumbs
1/4 cup unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Cooking spray
2 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
1 cup fat-free sour cream
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
3 large eggs
3/4 cup fresh blueberries
3/4 cup sliced fresh strawberries
2 tablespoons sugar
1 tablespoon grated lemon rind
3 tablespoons fresh lemon juice
3/4 cup strawberry preserves


Hands-on: 18 Minutes
Total: 11 Hours, 23 Minutes

1. Preheat oven to 325°.

2. To prepare crust, combine crumbs, melted butter, 2 tablespoons sugar, and cinnamon in a medium bowl.

3. Wrap 2 layers of foil around bottom and outside of a 9-inch springform pan; coat inside of pan with cooking spray. Firmly press crust mixture into bottom and 1/2 inch up sides of pan.

4. Bake at 325° for 10 minutes. Cool completely on a wire rack.

5. To prepare cheesecake, place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add sugar and next 3 ingredients (through vanilla); beat well. Add eggs, 1 at a time, beating well after each addition.

6. Pour cheesecake batter over cooled crust. Place springform pan in a shallow roasting pan; add enough hot water to come halfway up sides of springform pan.

7. Bake at 325° for 1 hour and 20 minutes or until center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

8. To prepare topping, combine berries, sugar, lemon rind, and lemon juice in a small bowl; let stand 30 minutes. Spread preserves over top of cheesecake; top with fruit mixture.

Created date

October 2014

Nutritional Information

Calories 305
Fat 8.5 g
Satfat 4.7 g
Monofat 2.2 g
Polyfat 0.6 g
Protein 9.1 g
Carbohydrate 48 g
Fiber 1.4 g
Cholesterol 66 mg
Iron 0.5 mg
Sodium 375 mg
Calcium 212 mg