Lemon Cheesecake with Blueberry Sauce



16 servings (serving size: 1 wedge and 1 tablespoon sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 216
Caloriesfromfat 28 %
Fat 6.8 g
Satfat 3.6 g
Monofat 2.1 g
Polyfat 0.5 g
Protein 9.7 g
Carbohydrate 28.5 g
Fiber 0.5 g
Cholesterol 53 mg
Iron 0.6 mg
Sodium 357 mg
Calcium 161 mg


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)


Preheat oven to 300°.

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.

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.