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Lactose-Free Blueberry Cheesecake Recipe
Lactose-Free Blueberry Cheesecake Recipe photo by Taste of Home

Lactose-Free Blueberry Cheesecake Recipe

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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.
TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 50 min. + chilling
MAKES: 4 servings

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 King Arthur Unbleached 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

Nutritional 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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Lactose-Free Blueberry Cheesecake in Cooking for 2 Summer 2009, p35

Nutritional 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.

Reviews for Lactose-Free Blueberry Cheesecake(1)

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Reviewed May. 29, 2013

sounds great but would be better with Stevia and coconut milk cream cheese and also almond flour and coconut oil is much healthier oil.

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