LemonBerry Cheesecake

What better way to do away with stress than to bake!  I just love the lemon/blueberry combo. And then to make that into a cheesecake.....heaven!!!  This is kind of high in PointsPlus™ but so incredibly worth every bit. And this used up the last bag of blueberries I had. <sigh>

LEMON BERRY CHEESECAKE

Makes 9 Servings

1 Serving = 8 PointsPlus™

OR

Makes 12 Servings

1 Serving = 6 PointsPlus™

CRUST:
9 low-fat graham cracker 'sheets'
2 TBSP Splenda granulated
1 tsp lemon peel, grated
1/4 cup light butter, melted

FILLING:
2 pkgs (8 oz each) Neufchatel cream cheese, softened
1/2 cup fat-free egg substitute
2 TBSP lemon peel, grated
1/4 cup fresh lemon juice
1/2 cup Splenda granulated
1 1/2 cups blueberries

TOPPING:
1/2 cup brown sugar
1/3 cup all-purpose flour
3 TBSP light butter, cold

Preheat oven to 350º. Spray 9” square baking pan.

CRUST: Crush graham crackers and combine with Splenda granulated and grated lemon peel until 'crumbly'. Add butter until just mixed. Press evenly in the bottom of the pan. Bake 10 minutes. Cool on rack.

This is my Mom's rolling pin. Definitely an 'antique'. You can take 1 end off and put ice cubes in it.

THE best lemon zester!

 

FILLING: In a large bowl, combine all filling ingredients EXCEPT the blueberries until smooth. Pour over the crust. Top with blueberries.

TOPPING: In a medium bowl, combine all topping ingredients with a fork until crumbly. 'Sprinkle' over filling.

Bake 35 – 40 minutes or until the topping is lightely browned and the center is almost set (will jiggle when moved).

Cool 1 hour on a rack. Refrigerate an additional 2 hours before serving.

Store in refrigerator.

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