Blueberry Cheesecake

I think I'm going to start a support group for those of us who have 'Ingredientaphobia'! Yes, I just made that word up. The definition is: People who are afraid of recipes because they look like they have alot of ingredients.  Which is true for this recipe, but you probably have most of them in your pantry/refrigerator already! But if you don't, this recipe is so worth a trip to the store to get them! Come on.....cheesecake for a mere 3 PointsPlus™!!! What are you waiting for? (I know....me to make you one and deliver it to your door!)

BLUEBERRY CHEESECAKE

Makes 9 Servings

1 Serving = 3 PointsPlus™

CRUST:

4 sheets reduced fat graham crackers, crushed (comes out to a tad more than 1/2 cup)

2 TBSP light butter, softened

CAKE:

1 (8 oz.) package Neufchatel cream cheese, softened
1/4 cup Splenda granulated
1 tsp vanilla
3/4 cup (6 oz.) fat-free plain Greek yogurt
2 large egg whites (6 TBSP liquid egg whites)
1 TBSP fresh lemon juice (@ 1/2 of a large lemon)
1 TBSP all-purpose flour
1 cup blueberries

SAUCE:
1 1/2 cups blueberries
1/2 cup water
1/3 cup Splenda granulated
1 TBSP fresh lemon juice (@1/2 of a large lemon)
1 TBSP cornstarch mixed with 2 TBSP cold water
1/2 tsp vanilla

Preheat oven to 350º. Spray an 8” square baking dish.

Mix together the graham cracker crumbs and butter with a fork in a small mixing bowl until evenly moistened. Press into the bottom of the baking dish.

 

 

 

 

 

 

 

 

On low speed in a large mixing bowl, gently beat the cream cheese, 1/4 cup of Splenda and 1 tsp vanilla until smooth. Gradually beat in the yogurt, egg whites, 1 TBSP lemon juice and flour until just combined. Fold in 1 cup of blueberries.

 

 

 

 

 

 

 

 

Pour over crust in baking dish. Place that dish in a bigger baking dish (13 x 9) with 1” of water in the bottom.

 

 

Bake 25 – 28 minutes until the center is almost set. Remove from the oven; remove from the water. Cool to room temperature and then in the refrigerator for a few hours.

 

 

For the sauce: In a small saucepan over medium heat, combine 1 1/2 cup blueberries, 1/2 cup water, 1/3 cup Splenda and 1 TBSP lemon juice. Bring to a low, gentle boil; stirring frequently. In a small bowl, combine the cornstarch and 2 TBSP cold water. Slowly stir into the berries. Simmer about 3 minutes. Gently stir in 1/2 tsp vanilla. Remove from heat.

 

 

Cut the cheesecake into 9 pieces and serve topped with the sauce.

 

My piece....it WAS good!

 

Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!

Loving Life(time)!
Jan