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Ingredientes
- 2 c. finely-grnd graham crackers (abt 30 squares)
- 1/2 tsp grnd cinnamon
- 1/2 c. unsalted butter melted
- 2 x blocks cream cheese - (8 ounce ea) room temperature
- 1 c. sugar
- 3 x Large eggs
- 1 tsp vanilla extract
- 1 x lemon zest finely grated
- 1 pt lowfat sour cream
- 2 Tbsp. butter
- 2 pt blueberries
- 3/4 c. granulated sugar
- 1 tsp cornstarch
- 1 x lemon juiced
Direcciones
- To prepare Crumb Crust: In a mixing bowl, combine the crust ingredients together with a fork till proportionately moistened. Lightly coat the bottom and sides of a 9-inch springform pan with non-stick cooking spray. Firmly press the mix over the bottom and 1-inch up the sides on the pan, use your fingers or possibly the smooth bottom of a glass. Chill the crust while preparing the filling.
- To prepare Filling: In a large bowl, beat the cream cheese on low speed for 1 minute just till smooth and free of any lumps. Gradually add in the sugar and beat till creamy, 1 to 2 min. Periodically scrape down the sides of the bowl and the beaters. Add in the Large eggs, 1 at a time, and continue to slowly beat till combined. Stir in the vanilla and lemon zest. Blend in the lowfat sour cream. The batter should be well mixed but not overbeaten. Overbeating incorporates too much air and will cause the cake to puff when baking, then fall and crack when cooling. Pour filling into the crust-lined pan and smooth the top with a spatula.
- To prepare water bath: Set the pan on a large piece of aluminum foil and fold up the sides. This will prevent water from seeping into the seams of the springform pan. Carefully set the cake pan in a larger roasting pan. Pour boiling water into the roasting pan till the water is about halfway up the sides of the cheesecake pan.
- Bake in a preheated 325 degree oven for 45 min. The cheesecake should still jiggle, it will hard up after chilling. Be careful not to overcook! Don't do a toothpick test in the cake's center, this will make a crack. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Let cold in the pan for 30 min. Refrigeratein the refrigerator, loosely covered, for at least 4 hrs to set up. Demold and transfer to a cake plate. Slice the cheesecake with a thin, nonserrated knife which has been dipped in warm water and wiped dry after each cut.
- To prepare Blueberry Topping: Combine all ingredients in a 2-qt saucepan over medium-high heat. Bring up to a slow boil and stir gently till the berries breakdown and release their natural juice. The consistency should remain a bit chunky. Cold to room temperature and serve on top of cheesecake. (Makes 2 1/2 c.)
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 485 | |
| Calories from Fat 199 | 41% |
| Total Fat 22.48g | 28% |
| Saturated Fat 11.5g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 97mg | 32% |
| Sodium 323mg | 13% |
| Potassium 181mg | 5% |
| Total Carbs 67.58g | 18% |
| Dietary Fiber 2.5g | 8% |
| Sugars 44.38g | 30% |
| Protein 5.55g | 9% |
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