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Blueberry Cheesecake Squares Recipe
|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|
|Frozen unsweetened blueberries||16 Ounce, thawed (1 Package)|
|Grated lemon rind||1 Teaspoon|
|Fresh lemon juice||2 Tablespoon|
Serving size: Complete recipe
Calories 2485 Calories from Fat 1091
% Daily Value*
Total Fat 124 g190.3%
Saturated Fat 63.1 g315.7%
Trans Fat 0 g
Cholesterol 979.8 mg
Sodium 1824.4 mg76%
Total Carbohydrates 258 g86.2%
Dietary Fiber 13.2 g52.7%
Sugars 193.6 g
Protein 90 g181%
Vitamin A 95.3% Vitamin C 52.6%
Calcium 65.8% Iron 24.3%
*Based on a 2000 Calorie diet
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.