Watermelon and Blueberry Cheesecake

3
Have Made It

  • Yields

    12 servings


Ingredients

Cheesecake

Topping

Instructions

For cheesecake

  1. Preheat oven to 350 degrees.
  2. With cooking spray, spray the bottom and sides of a 9" diameter springform pan. Sprinkle graham crumbs in pan and tilt pan to spread evenly over bottom and sides, leaving extra crumbs on bottom.
  3. Beat cream cheese, sugar, and Splenda with an electric beater until creamy and well-blended. Slowly add half & half, lemon juice, lemon peel, and vanilla and continue to beat. Add egg substitute until mixture is thoroughly blended and creamy. Pour into crumb-lined pan.
  4. Place springform pan in large roasting pan. Pour enough water into roasting pan to come halfway up sides of springform pan (no higher or water will bubble into cheesecake during baking). Bake cheesecake until firm, slightly golden, and top is cracked, about 1 hour 25 minutes. Remove springform pan from water and refrigerate uncovered until cold, about 3 hours or overnight.

For watermelon-blueberry sauce

  1. Place watermelon juice, cornstarch, lemon juice, sugar, and Splenda in a blender and whip until smooth. Pour into a small saucepan over medium-high heat and bring to gentle boil (topping should begin to thicken). Remove from heat and place in refrigerator to cool. Just before serving, add lemon extract, diced watermelon, and blueberries and stir to thoroughly blend.

To serve

  1. Run knife around sides of cheesecake and remove springform pan sides. Top each slice with a generous helping of the watermelon-blueberry sauce.


Nutritional Facts

Serving size
1/12 slice of cheesecake
Calories per serving
360
Fat per serving
4g
Saturated fat per serving
2.5g
Cholesterol per serving
20mg
Sodium per serving
560mg
Carbohydrates per serving
71g
Fiber per serving
1g
Sugar per serving
60g
Protein per serving
15g

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