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U.S. Highbush Blueberry Council

Blueberry Cheesecake for Carb Counters
Blueberry Cheesecake for Carb Counters

Ingredients

  • 2 tablespoons dry breadcrumbs*
  • 3 packages (8 ounces each) cream cheese
  • 2 eggs
  • 2 tablespoons milk
  • 2⁄3 cup granulated non-nutritive sweetener
  • 1 tablespoon vanilla extract
  • Sour Cream Topping, recipe follows
  • Blueberry Sauce (recipe follows)

Instructions

  1. Preheat oven to 375°F
  2. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray
  3. sprinkle with breadcrumbs and tilt to cover evenly
  4. In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth
  5. Carefully pour into crumb-coated pie plate
  6. Smooth top
  7. Bake until set in the center, 18 to 20 minutes
  8. Cool 10 minutes
  9. When pie is set, spread the Sour Cream Topping over the top
  10. Bake 7 minutes longer
  11. Cool to room temperature on a wire rack
  12. Chill until cold
  13. Serve with Blueberry Sauce
  14. Sour Cream Topping
  15. In a small bowl, stir 1 cup sour cream, ¼ cup granulated non-nutritive sweetener and ½ teaspoon vanilla extract
  16. Blueberry Sauce
  17. In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons granulated non-nutritive sweetener and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes
  18. Chill

Number of servings (yield): 8

Nutrition

Per Portion (including 1-½ tablespoons blueberry sauce):

413 calories

13 g carbohydrate

36 g total fat (22 g saturated fat)

1 g fiber

Variations

*Breadcrumbs are optional. If made without breadcrumbs, subtract 1 gram carbohydrate per portion

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