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.

Recipe by Southern Living August 2003


Recipe Summary

Makes 12 servings


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

  • 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.

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

  • 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.

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

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

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

Nutrition Facts

315 calories; calories from fat 45%; fat 15.6g; saturated fat 9.5g; mono fat 1.5g; poly fat 0.5g; protein 10.2g; carbohydrates 33.4g; fiber 0.8g; cholesterol 83mg; iron 0.6mg; sodium 469mg; calcium 110mg.