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Lemon Cheesecake with Blueberry Sauce

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

Ingredients

  • Crust:
  • 1 cup gingersnap crumbs (about 27 cookies, finely crushed)
  • 2 tablespoons butter or stick margarine, melted
  • Cooking spray
  • Filling:
  • 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)
  • Blueberry Sauce

Nutrition 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

How to Make It

  1. Preheat oven to 300°.

  2. 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.

  3. 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.