Lactose-Free Blueberry Cheesecake |
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Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 4 |
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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. Ingredients:
1/2 cup graham cracker crumbs |
2 tablespoons margarine, melted |
1 carton (8 ounces) non-dairy imitation cream cheese |
1/4 cup sugar |
1 tablespoon king arthur unbleached all-purpose flour |
1 egg, lightly beaten |
1 tablespoon lemon juice |
1/2 teaspoon grated lemon peel |
1/2 teaspoon vanilla extract |
topping: |
1 tablespoon sugar |
2 teaspoons cornstarch |
1/4 cup water |
1 cup fresh blueberries |
Directions:
1. 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.
2. 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 peel and vanilla. Pour over crust.
3. Return pan to baking sheet. Bake at 325° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
4. 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. Yield: 4 servings.
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