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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300°.

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  • 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.

Nutrition Facts

216 calories; calories from fat 28%; fat 6.8g; saturated fat 3.6g; mono fat 2.1g; poly fat 0.5g; protein 9.7g; carbohydrates 28.5g; fiber 0.5g; cholesterol 53mg; iron 0.6mg; sodium 357mg; calcium 161mg.