Lemon Cheesecake with Blueberry Sauce

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

Ingredients

• 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

Preparation

Preheat oven to 300°.

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.

Nutritional Information

Calories:

216 (28% from fat)

Fat:

6.8g (sat 3.6g,mono 2.1g,poly 0.5g)

Protein:

9.7g

Carbohydrate:

28.5g

Fiber:

0.5g

Cholesterol:

53mg

Iron:

0.6mg

Sodium:

357mg

Calcium:

161mg