Blueberry topped cheesecake bars with 1/2 the quantity of Philadelphia cream cheese than normal used, it's light, fluffy and delicious- can be topped off with strawberries or raspberries. My favorite cheesecake.
For batter: | ||
Cream cheese | 450 Gram ((2 packages, 8 oz each)) | |
Sugar | 1 Cup (16 tbs) | |
Whole eggs | 4 | |
Vanilla extract | 1 Teaspoon | |
For crust: | ||
Butter | 1/4 Cup (4 tbs) | |
Granulated sugar | 2 Tablespoon | |
Cookie crumbs | 1 1/2 Cup (24 tbs) ((digestive biscuits, gingersnaps, graham crackers | |
For sour cream topping: | ||
Sour cream | 1/2 Cup (8 tbs) ((low fat or regular)) | |
Sugar | 2 Tablespoon | |
Vanilla extract | 1 Teaspoon | |
For blueberries topping: | ||
Blueberries | 1 1/4 Cup (20 tbs) , divided | |
Fresh lemon juice | 1 Dash | |
Sugar | 2 Tablespoon |
GETTING READY:
Preheat oven to 325°F/ 160°C.
MAKING:
In a lined baking tray, combine butter, sugar, cookie crumbs and mix well. Press the mixture onto baking tray and bake for 10 minutes at 350°F.
In a bowl, beat cream cheese with vanilla until light and fluffy. Add sugar, egg and beat well.
Pour the mixture onto crust and pop into oven. Bake for 1-1 ½ hours.
For sour cream topping, combine sour cream, sugar and vanilla in a small bowl. Whisk well and spread over cheesecake. Pop into oven and bake for another 10 minutes.
Pop into refrigerator and cool for 4-5 hours.
For blueberry topping, heat a saucepan with blueberries, lemon juice, sugar and bring the mixture to boil. Add ¾ cup of blueberries and cool completely.
SERVING:
Serve and enjoy!
Serving size
Calories 371Calories from Fat 202
% Daily Value*
Total Fat 23 g35.4%
Saturated Fat 12 g60%
Trans Fat 0 g
Cholesterol
Sodium 218 mg9.08%
Total Carbohydrates 37 g12.3%
Dietary Fiber 1 g4%
Sugars 32 g
Protein 6 g12%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet