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  • Blueberry Chiffon Cheesecake

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    Blueberry Chiffon Cheesecake
    Servings: 12
    by CookEatShare Cookbook
    41608 recipes
    		 >

    Ingredients

    • 1 1/2 c. graham cracker crumbs
    • 3/4 c. plus 1 T sugar
    • 1/3 c. butter, melted
    • 1 teaspoon grated lemon peel
    • 2 teaspoon lemon juice
    • 6 large eggs, separated
    • 3/4 teaspoon cream of tartar
    • 2 (8 ounce) packages. cream cheese
    • 3 T flour
    • 1 c. blueberries, pureed
    • 1 1/2 teaspoon vanilla, divided
    • 1 c. lowfat sour cream
    • Additional blueberries
    • Thin lemon slices
    • Mint leaves (optional)

    Directions

    1. Put together crumbs, 1/4 cup sugar, butter, and lemon peel. Press firmly onto bottom sides of lightly greased 9 x 3 inch spring-form pan.Beat egg whites with cream of tartar till foamy. Add in 1/4 cup of the sugar, a tbsp at a time, beating till sugar is dissolved and whites stand in stiff peaks.
    2. In small bowl, beat cream cheese till fluffy. Add in egg yolks and blend thoroughly. Stir together the remaining sugar and flour. Beat into cream cheese mix. Add in the blueberry puree, lemon juice, and 1/2 tsp vanilla. Beat on low speed till well blended. Gently, but thoroughly, fold cream cheese mix into beaten egg whites. Pour into pan. Bake in preheated 350 degree oven for 35 min. Turn off heat and let cheesecake stand in oven 1 hour.
    3. Put together lowfat sour cream, remaining sugar, and vanilla. Spread over cooled cheesecake. Chill several hrs or possibly overnight. Remove rim of pan. Garnish with lemon slices, blueberries, and mint leaves, if you like.

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