Lemon-Blueberry Cheesecake

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
6
hr.
30
min.
Servings

16 servings

A mixture of fresh and frozen blueberries plus the zest and juice of two lemons means this cheesecake is a luscious way to add some fruit to the menu!

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix wafer crumbs, 1 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add sour cream, lemon zest and juice; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in frozen berries.
  • Bake 1 hour 5 min. to 1 hour 15 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with COOL WHIP and fresh berries just before serving.

Size Wise

This special-occasion cheesecake can be enjoyed as part of a balanced diet but remember to keep tabs on portions.

Variation

Prepare as directed, using 2 cups fresh blueberries, adding 1 cup berries to the cheesecake filling and topping with the remaining berries just before serving.

Note

Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 370
% Daily Value
Total fat 28g
Saturated fat 16g
Cholesterol 140mg
Sodium 290mg
Carbohydrate 25g
Dietary fiber 1g
Sugars 19g
Protein 6g
   
Vitamin A 15 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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