Lighter Blueberry Cheesecake at home
- Yield 12
- Prep 18 minutes
- Cook 30 minutes
Lighter Blueberry Cheesecake at home is a dessert recipe on Avoteb. The yield on the card is 12. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 1 3/4 cups graham cracker crumbs
- 1/3 cup unsalted butter, melted
- pinch of salt
- 1 1/4 cups sugar, divided
- 3 (8-ounce) bricks PHILADELPHIA Neufchatel (Low-Fat) cream cheese, softened
- 1 cup Greek yogurt
- 2 tsp. vanilla extract
- 3 eggs
- 3 cups fresh (or frozen) blueberries
- 1/4 cup + 1 Tbsp. water
- 1 Tbsp. cornstarch
Method
Warm oven to 350°F, and grease a 9-inch springform pan. Beat graham cracker crumbs, butter, salt and 1/4 cup of the sugar together in a medium bowl until combined. Press firmly onto bottom of the pan (or up the sides, if desired). Roast for 10 minutes, then remove and let cool. Lower oven heat to 325 degrees F.
Once the pan reaches room temperature, carefully wrap the outside of the pan in 2 layers of heavy-duty aluminum foil, being sure that there are NO gaps where water could seep through. Set the pan in a large roasting dish (or any pan larger than the springform), and bring a tea kettle or pot of water to boil in preparation for the water bath. Keep nearby.
Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Tip in the remaining 1 cup sugar and beat for an additional minute until well blended. Tip in Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula. Tip in eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat! Tip into crust.
Set the double pans in the oven on a shelf on the bottom third of the oven. Very carefully use a tea kettle (or large measuring cup) to pour the boiling water in the larger pan to form a water bath around the springform, so that it comes up about 1-inch around the springform.
Close the oven door, and bake about 1 hour 30 min, or until center is almost set. (The cake should still jiggle ever so slightly.) Turn oven off, and open oven door slightly. Let cheesecake set in oven 1 hour. Then remove cheesecake from oven, carefully run a knife around the edges of the cake, and then let cool to room temperature. Refrigerate at least 4 hours or overnight. Lift springform rim, and top cheesecake with blueberry filling just before serving. Store leftover cheesecake in refrige
Raise blueberries and 1/4 cup water to a boil in a medium saucepan, stirring occasionally. In a separate bowl, whisk together 1 Tbsp. Water and cornstarch until combined. Whisk mixture into the blueberries, and boil for an additional minute until thickened.
Lift from heat and spoon over cheesecake just before serving.
