Lemon Cheesecake with Blueberry Sauce

Yield: 16 servings (serving size: 1 wedge and 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 216
  • Calories from fat: 28%
  • Fat: 6.8g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.7g
  • Carbohydrate: 28.5g
  • Fiber: 0.5g
  • Cholesterol: 53mg
  • Iron: 0.6mg
  • Sodium: 357mg
  • Calcium: 161mg


  • 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


  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.
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