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Blueberry Cheesecake

Blueberry Cheesecake

Nutrition Facts
  • cal. (kcal) 407
Blueberry Cheesecake
  • Makes: 12 servings
  • Prep: 30 mins
  • Chill: 3 hrs or overnight
  • Bake: 1 hr at 350°F
  • Microwave: 15 seconds
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by 8 people
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Ingredients

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Crust and Filling:
  • 12 graham cracker boards
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons plus 1 1/2 cups sugar
  • 3 packages (8 ounces each) Neufchatel cream cheese, softened
  • 1 container (7 ounces) 2% plain low-fat Greek yogurt (such as Fage)
  • 3 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 eggs
  • 3/4 cup blueberries
  • 1/4 cup all-purpose flour
Topping:
  • 1 cup strawberries, trimmed
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1 tablespoon seedless raspberry jam

Directions

  1. Heat oven to 350 degrees F.
Crust:
  1. Finely crush graham crackers. Add butter and 2 tablespoons of the sugar and mix until all crumbs are moist. Press into bottom and up side of a 9-inch round springform pan.
Filling:
  1. In a large bowl, beat together cream cheese and yogurt. Beat in remaining 1 1/2 cups sugar, lemon juice and zest. Add eggs and beat until smooth. Rinse cup blueberries; place in a small bowl. Sprinkle with 1 tablespoon of the flour; toss to coat. Fold berries and any flour in the bowl, along with remaining 3 tablespoons flour, into the cream cheese mixture. Pour into prepared crust, smoothing top.
  1. Bake at 350 degrees F for 1 hour or until lightly browned around edges. Remove to a wire rack and run a thin knife between pan and cheesecake. Cool 1 hour at room temperature, then refrigerate 3 hours.
Topping:
  1. Just before serving, quarter strawberries, and combine with 1/2 cup blueberries and the raspberries in a bowl. Microwave jelly on HIGH for 15 seconds, until melted. Toss jelly with berries and pile atop cheesecake. Remove side of pan, slice and serve.

Nutrition Information for Blueberry Cheesecake

Servings Per Recipe: 12
PER SERVING: 407 cal., 21 g total fat (13 g sat. fat), 109 mg chol., 352 mg sodium, 44 g carb. (1 g fiber), 11 g pro.