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Lactose-Free Blueberry Cheesecake

Soy cream cheese works wonders in this smooth and creamy cheesecake from the Test Kitchen. This delicious, lactose-free dessert tastes like the real thing.

4 ServingsPrep: 25 min. Bake: 50 min. + chilling

Ingredients

1/2 cup graham cracker crumbs
2 tablespoons margarine, melted
1 carton (8 ounces) non-dairy imitation cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
1 egg, lightly beaten
1 tablespoon lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon vanilla extract
TOPPING:
1 tablespoon sugar
2 teaspoons cornstarch
1/4 cup water
1 cup fresh blueberries

Directions

In a small bowl, combine cracker crumbs and margarine. Press onto the
bottom of a 6-in. springform pan coated with cooking spray. Place on
a baking sheet. Bake at 325° for 10 minutes. Cool on a wire
rack.
Meanwhile, in a small bowl, beat the cream cheese, sugar and flour
until smooth. Add egg; beat on low speed just until combined. Stir
in the lemon juice, lemon peel and vanilla. Pour over crust.

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Lactose-Free Blueberry Cheesecake (continued)

Directions (continued)

Return pan to baking sheet. Bake at 325° for 40-45 minutes or
until center is almost set. Cool on a wire rack for 10 minutes.
Carefully run a knife around edge of pan to loosen; cool 1 hour
longer. Refrigerate overnight.
For topping, combine sugar and cornstarch. Stir in water until
smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3
minutes or until thickened. Transfer mixture to a bowl; cover
surface with plastic wrap. Cool to room temperature. Spoon topping
over cheesecake. Refrigerate leftovers. Yield: 4 servings.

Editor’s Note: This recipe was tested with Tofutti imitation cream cheese.

Nutrition Facts: 1 slice equals 322 calories, 18 g fat (5 g saturated fat), 53 mg cholesterol, 375 mg sodium, 36 g carbohydrate, 1 g fiber, 5 g protein.