Cook
time: 45 minutes | Serves: 10
For the cheesecake:
Cooking spray
2 (8 oz) packages less fat Philadelphia cream cheese, at room temperature
½ lemon, juiced
¼ cup nonfat plain yogurt
2 tsp vanilla bean paste or extract
¼ cup stevia baking blend
3 large free-range eggs
Cooking spray
2 (8 oz) packages less fat Philadelphia cream cheese, at room temperature
½ lemon, juiced
¼ cup nonfat plain yogurt
2 tsp vanilla bean paste or extract
¼ cup stevia baking blend
3 large free-range eggs
For the topping:
12 oz frozen blueberries
2 tbsp water
2 tsp cornstarch
1 tsp stevia baking blend
To make the cheesecake:
12 oz frozen blueberries
2 tbsp water
2 tsp cornstarch
1 tsp stevia baking blend
To make the cheesecake:
1. Heat the oven to 325°F gas mark 3. Coat a
9-inch springform pan
with Cooking spray.
with Cooking spray.
2. In a stand mixer, add the Philadelphia cream
cheese, lemon juice,
plain yogurt, and vanilla paste or extract. Mix to combine.
plain yogurt, and vanilla paste or extract. Mix to combine.
3. Add the stevia baking blend and mix until
smooth.
4. Add the large eggs, one at a time, until well
blended and smooth.
Pour the cheesecake filling into the pan.
Pour the cheesecake filling into the pan.
5. Bake for 35 to 45 minutes, or until the center
is set. The
cheesecake should be slightly browned and barely firm in the center.
Set aside to cool.
To make the topping:
cheesecake should be slightly browned and barely firm in the center.
Set aside to cool.
To make the topping:
1. While the baked cheesecake cools, place a
medium stockpot over medium-high heat. Add the blueberries and water
to the pot and bring
to a boil, then reduce the heat to low and allow it to simmer until the
blueberry mixture begins to bubble.
to a boil, then reduce the heat to low and allow it to simmer until the
blueberry mixture begins to bubble.
2. Mix 2 tbsp of the blueberry juice into the
cornstarch to make a
slurry. Stir the slurry into the pot with the blueberries. This will thicken
the topping. Mix in the stevia baking blend. Remove from the heat and
set aside to cool.
slurry. Stir the slurry into the pot with the blueberries. This will thicken
the topping. Mix in the stevia baking blend. Remove from the heat and
set aside to cool.
3. Once the cheesecake is cool enough to the
touch, pour the
blueberry topping over the cheesecake or serve separately. Keep the cheesecake in the pan and place it in the fridge for 2 hours, or overnight, before serving.
blueberry topping over the cheesecake or serve separately. Keep the cheesecake in the pan and place it in the fridge for 2 hours, or overnight, before serving.
4. Remove the cheesecake from the pan and cut it
into slices.
Per
Serving (1 slice):
