Yield
Makes 12 servings

Though this isn't really a low-fat dessert, it has less than half the calories and less than one-third the fat of the original.

How to Make It

Step 1

Combine graham cracker crumbs, melted butter, and 1 tablespoon sugar in a small bowl. Press mixture on bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.

Step 2

Bake at 350° for 5 minutes. Remove form oven; set aside.

Step 3

Beat cream cheesees at medium speed with an electric mixer until smooth.

Step 4

Combine 1 cup sugar, flour, and salt. Add to cream cheese, beating until blended. Add eggs, 1 at a time, beating well after each addition. Add egg whites, beating until blended.

Step 5

Add 8-ounce container sour cream, vanilla, and lemon rind, beating just until blended. Gently stir in blueberries. Pour mixture into prepared pan.

Step 6

Bake at 300° for 1 hour and 10 minutes or until center of cheesecake is firm. Turn off oven, and let cheesecake stand in oven, with oven door partially open, 30 minutes.

Step 7

Remove cheesecake from oven; cool in pan on wire rack 30 minutes.

Step 8

Cover cheesecake, and chill 8 hours. Release sides of pan.

Step 9

Stir together whipped topping and 1/4 cup sour cream. Spread over cheesecake.

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