Ingredients: |
Ingredients: Crust--
2/3 cup graham cracker crumbs (about 5 cookie sheets)
2/3 cup reduced fat vanilla wafer crumbs (about 20 cookies)
3 T. sugar
3 T. butter, melted
Filling--
2 1/2 cups fresh or frozen blueberries, thawed
3 T. cornstarch, divided
2 8 oz. fat-free cream cheese, softened
1 8 oz. 1/3 less-fat cream cheese, softened
1 cup sugar
1/4 t. salt
5 large eggs
Topping--
1 1/2 cup fat free sour cream
2 T. sugar
1/2 t. vanilla
Sauce--
1/4 cup sugar
1/4 cup water
1 cup fresh or frozen blueberries, thawed
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Directions: |
Directions:Preheat oven to 325 degrees. To prepare crust, combine the first 3 ingredients in a medium bowl. Drizzle with butter and toss with a fork until moist. Firmly press mixture into bottom of a 9 inch springform pan coated with cooking spray. Bake at 325 for 10 minutes. Cool on a wire rack. To prepare filling, combine 2 1/2 cups blueberries and 1 T. cornstarch until smooth. Place purée in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly. Cool slightly. Reserve 1/2 cup blueberry purée for sauce. Refrigerate. Set aside remaining 1 cup blueberry purée. Place cheeses in a large bowl; beat for 3 minutes or until smooth. Combine 2 T. cornstarch, 1 cup sugar, and salt. Add sugar mixture to cheese mixture; beat well. Add eggs, beating well. Pour batter into prepared crust. Pour 1 cup blueberry purée over batter, gently swirl with a knife. Bake at 325 degrees for one hour and 10 minutes or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven (do not turn oven off); place cheesecake on a wire rack. To prepare topping, combine sour cream, 2 T. sugar and vanilla in a small bowl, stirring well. Spread sour cream mixture evenly over cheesecake. Bake at 325 degrees for 10 minutes. Remove from oven; run a knife around outside edge. Cool at room temperature. Cover and chill at least 8 hours. Remove sides of springform pan. To prepare sauce, combine reserved 1/2 cup blueberry purée, 1/4 cup sugar and water in a small saucepan. Cook over medium heat for 8 minutes or until sauce is thick, stirring constantly. Gently fold in 1 cup blueberries. Remove from heat and cool. Serve sauce with cheesecake, |
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