Lighter Lemon Blueberry Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 4 cups vanilla wafers, made into crumbs
• 1/2 cup margarine
• 1/2 teaspoon nutmeg
• 2/3 cup granulated sugar
• 4 large eggs
• 24 ounces light cream cheese
• 2/3 cup fat free sour cream
• 1/3 cup lemon juice
• 1 tablespoon lemon zest
• 2 cups frozen blueberries or 2 cups fresh blueberries
• 1/3 cup granulated sugar
• 2 teaspoons water
• 1 tablespoon cornstarch or 1 tablespoon rice flour

Recipe

• 1 crust: place nilla wafers in a food processor until crumbs. add margarine and nutmeg and pulse until crumbly.
• 2 press evenly on bottom and up sides of 9" spring form pan (no need to grease).
• 3 filling: beat sugar and eggs until thick.
• 4 add next four ingredients and beat until smooth. (works well in a kitchen aid mixer with blending hook).
• 5 pour into shell and level.
• 6 bake at 325°f for 1 to 1 1/4 hours until almost set.
• 7 run knife around edges and let cool.
• 8 topping: combine berries and sugar in heavy sauce pan.
• 9 heat and stir for approximately 6 minutes on medium to dissolve sugar.
• 10 reduce to low and simmer to release juice from berries.
• 11 combine water and starch (flour) in cup until smooth.
• 12 add to berries and stir until thickened.
• 13 pour evenly over cheese cake.
• 14 chill for at lease 5 hours, preferable overnight.
• 15 enjoy!