Blueberry Cheesecake

This is light cheesecake; a good choice for the health conscious dessert lovers.


24 oz light cream cheese
300 ml Sweetened Condensed Low Fat Milk
3 item(s) egg
2 serving(s) Nutri flour blend
1/4 cup(s) fresh lemon juice
1/4 cup(s)  Unsalted Butter
1 1/4 cup(s) graham cracker crumbs
2 cup(s) fresh blueberries
3 Tbsp sugar
1/2 cup(s) water
2 tsp cornstarch


Mix the graham crackers and melted butter together, press in the bottom of 12 in round cheesecake pan. Cream the cream cheese. Add the condensed milk and beat until smooth. Add one egg at time. DO NOT OVER BEAT! stir inthe fresh lemon juice and flour.
Blueberry sauce: Add the blueberries to a medium sauce pan with the sugar and 1/4 cup of water. Bring to a boil and then cook for 5 minutes. Add 2 tsp of cornstarch in 1/4 water and add to the blueberries and cook another 2 minutes until thickened. Serves 16


–Recipe by Shelley

–Submitted by Jean S.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s