How To Make Blueberry Cheesecake with Neufchatel
Enjoy a guilt-free blueberry cheesecake made with Neufchatel cream cheese and Greek yogurt baked until golden brown and topped with fresh blueberries.
- 1¾cupsgraham cracker crumbs
- ⅓cupunsalted butter,melted
- 24ozPhiladelphia Neufchatel Cream Cheese,Low-Fat, softened
- 1cupGreek yogurt
- 2tspvanilla extract
For Blueberry Topping:
- 3cupsfresh blueberries,or frozen
- ¼cupwater,plus 1 tbsp
Preheat oven to 350 degrees F and grease a 9-inch springform pan.
Whisk graham cracker crumbs, butter, salt, and ¼ cup of the sugar together in a medium bowl until combined. Press firmly onto the bottom of the pan.
Bake for 10 minutes then remove and let cool. Reduce 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.
Place 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. Set aside.
Using an electric mixer, beat cream cheese on medium speed for 3 minutes until smooth. Add the remaining 1 cup sugar and beat for an additional minute until well blended.
Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula.
Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat. Pour into crust.
Place the double pans in the oven on a shelf on the bottom third of the oven.
Use a tea kettle (or large measuring cup) to pour the boiling water into the larger pan to form a water bath around the springform.
Close the oven door, and bake for about 1 hour 30 minutes or until the center is almost set. Turn the oven off, and open the oven door slightly. Let cheesecake set in oven for 1 hour.
Then remove cheesecake from the 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. Remove springform rim and top cheesecake with blueberry filling just before serving.
Store leftover cheesecake in the refrigerator in a covered container.
Bring blueberries and ¼ cup of water to a boil in a medium saucepan, stirring occasionally.
In a separate bowl, whisk together 1 tablespoon of water and cornstarch until combined. Stir mixture into the blueberries and boil for an additional minute until thickened.
Remove from heat and spoon over cheesecake just before serving.
- Calories: 315.24kcal
- Fat: 21.71g
- Saturated Fat: 11.80g
- Trans Fat: 0.22g
- Monounsaturated Fat: 5.34g
- Polyunsaturated Fat: 1.70g
- Carbohydrates: 26.04g
- Fiber: 0.80g
- Sugar: 20.88g
- Protein: 5.47g
- Cholesterol: 89.33mg
- Sodium: 295.58mg
- Calcium: 68.20mg
- Potassium: 100.14mg
- Iron: 0.62mg
- Vitamin A: 201.72µg
- Vitamin C: 2.69mg
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