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Blueberry Cheesecake Squares

Diet.Chef's picture
  Graham cracker crumbs 1⁄2 Cup (8 tbs)
  Vegetable cooking spray 1
  Neufchatel cheese 16 Ounce (2 Packages, 8 Ounce Each)
  1% low fat cottage cheese 1 Cup (16 tbs)
  Sugar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Vanilla extract 2 Teaspoon
  Eggs 3
  Frozen unsweetened blueberries 16 Ounce, thawed (1 Package)
  Sugar 3 Tablespoon
  Grated lemon rind 1 Teaspoon
  Fresh lemon juice 2 Tablespoon
  Cornstarch 2 Tablespoon

Spread cracker crumbs evenly in a 13- x 9- x 2-inch baking dish coated with cooking spray.
Position knife blade in food processor bowl; add Neufchatel cheese, cottage cheese, 1/4 cup plus 2 tablespoons sugar, and vanilla.
Process until smooth.
Add eggs, 1 at a time, and process just until blended.
Carefully pour batter into prepared dish.
Bake at 350° for 18 to 20 minutes or until mixture is almost set.
Remove from oven, and let cool 30 minutes on a wire rack.
Combine blueberries, 3 tablespoons sugar, lemon rind, and lemon juice in a large saucepan.
Add cornstarch, and stir well.
Bring to a boil, stirring constantly.
Cook 1 minute or until mixture is thickened, stirring constantly.
Remove from heat, and let cool slightly.
Spoon blueberry mixture over cheesecake.
Cover and chill at least 6 hours.

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