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Lactose-Free Blueberry Cheesecake Recipe

Lactose-Free Blueberry Cheesecake Recipe

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 YIELD: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 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

  • 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.

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.