blueberry cheesecake

I don't bake often, so when I do, you better believe I'm going all out. This is no exception, get a notecard out, because this is one for the recipe box.

Blueberry Cheesecake.

Drooling... chewing actually... I'm eating yet another piece as I write this. What makes this indulgent treat even sweeter? It's lowfat and makes me feel much better about eating my third piece in three days. Low-fat cheesecake sounds like a disaster, I know, I thought the same thing. Worrying that it wouldn't be as rich or creamy as the real thing, but believe me, it's perfect. You'll never make a "real" cheesecake again! I was really hoping to find some miniature spring form pans so I would have cute little cakes, but since I decided to make this last minute, I just used a 9" spring form pan. If you're going to buy a spring form pan, get a 9", it seems every recipe I find calls for this size of pan.

This recipe could also be made sans blueberries. You could add a different berry or even leave it plain, either way I don't think you'll be disappointed.
Dang, just finished another piece, which is good for you... here's the recipe...

Low-fat Blueberry Cheesecake

• 9 low-fat graham crackers
• 1 1/2 tsp ground cinnamon
• 2 Tbsp unsalted butter
• 1 1/2 Tbsp water
• Cooking spray
• 2   8-oz. packages Neufchatel cream cheese (1/3 less fat), softened
• 2   8-oz. packages fat-free cream cheese, softened
• 1 1/2 cups sugar
• 1 cup reduced-fat sour cream
• 2 large eggs, plus 3 egg whites
• 2 Tbsp all-purpose flour
• 1 tsp vanilla extract
• 2 tsp grated lemon zest
• 1 3/4 cups FRESH blueberries

Preheat oven to 350 degrees F. Pulse graham crackers and cinnamon in a food processor until crushed and well mixed. Add melted butter and water and pulse until moistened evenly. Spray a 9" spring form pan with PAM. Wrap your spring form with foil, just in case! Press crumbs into the bottom of the pan and cook for about 8-10 minutes until browned. You'll smell them! Remove from oven and let cool, at least 10 minutes.

Meanwhile, beat cream cheeses and sugar with a mixer on medium-high speed until smooth, about 4-5 minutes. Add sour cream and beat on low. Lightly whisk egg whites. Then add egg whites, eggs, flour, vanilla, and lemon zest to cream cheese mixture. Beat on medium for 3 minutes, until light and fluffy. Carefully stir in the blueberries and pour on top of the crust. Place cheesecake in a roasting pan with a 1/3" of water around the sides. Bake for an hour and 10 minutes. Until the cake is set, but the center is still a bit jiggly. Turn the oven off and let sit for 30 more minutes. Remove from oven and roasting pan and place on a wire rack to cool. Run a knife around the edges and let cool for an hour or two then place in refrigerator and cool completely, 5-8 hours. Serve anytime, anywhere and enjoy the low-fat deliciousness!