
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.
Serves:
Ingredients
For Cheesecake:
- 1¾cupsgraham cracker crumbs
- â…“cupunsalted butter,melted
- pinchsalt
- 1¼cupssugar,divided
- 24ozPhiladelphia Neufchatel Cream Cheese,Low-Fat, softened
- 1cupGreek yogurt
- 2tspvanilla extract
- 3eggs
For Blueberry Topping:
- 3cupsfresh blueberries,or frozen
- ¼cupwater,plus 1 tbsp
- 1tbspcornstarch
Instructions
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Preheat oven to 350 degrees F and grease a 9-inch springform pan.
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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.
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Bake for 10 minutes then remove and let cool. Reduce oven heat to 325 degrees F.
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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.
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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.
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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.
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Add Greek yogurt and vanilla, and beat for an additional minute, stopping partway to scrape the bottom of the bowl with a spatula.
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Add eggs, one at a time, beating on low speed after each addition just until blended. Do not overbeat. Pour into crust.
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Place the double pans in the oven on a shelf on the bottom third of the oven.
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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.
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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.
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Then remove cheesecake from the oven, carefully run a knife around the edges of the cake, and then let cool to room temperature.
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Refrigerate at least 4 hours or overnight. Remove springform rim and top cheesecake with blueberry filling just before serving.
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Store leftover cheesecake in the refrigerator in a covered container.
Blueberry Topping:
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Bring blueberries and ¼ cup of water to a boil in a medium saucepan, stirring occasionally.
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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.
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Remove from heat and spoon over cheesecake just before serving.
Nutrition
- Calories:Â 315.24kcal
- Fat:Â 21.71g
- Saturated Fat:Â 11.80g
- Trans Fat:Â 0.22g
- Monounsaturated Fat:Â 5.34g
- Polyunsaturated Fat:Â 1.70g
- Carbohydrates:Â 26.04g
- Fiber:Â 0.80g
- Sugar:Â 20.88g
- Protein:Â 5.47g
- Cholesterol:Â 89.33mg
- Sodium:Â 295.58mg
- Calcium:Â 68.20mg
- Potassium:Â 100.14mg
- Iron:Â 0.62mg
- Vitamin A: 201.72µg
- Vitamin C:Â 2.69mg
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