LACTOSE-FREE BLUEBERRY CHEESECAKE

Lactose-Free Blueberry Cheesecake image

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.

Provided by Taste of Home

Time 1h15m

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1/2 cup graham cracker crumbs
2 tablespoons margarine, melted
1 carton (8 ounces) nondairy imitation cream cheese
1/4 cup sugar
1 tablespoon all-purpose flour
1 large egg, lightly beaten
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
TOPPING:
1 tablespoon sugar
2 teaspoons cornstarch
1/4 cup water
1 cup fresh blueberries

Steps:

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., 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 zest and vanilla. Pour over crust., Return pan to baking sheet. Bake at 325° until center is almost set, 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., 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.

Nutrition Facts : Calories 322 calories, Fat 18g fat (5g saturated fat), Cholesterol 53mg cholesterol, Sodium 375mg sodium, Carbohydrate 36g carbohydrate (23g sugars, Fiber 1g fiber), Protein 5g protein.