Recipe: Lighter Blueberry Cheesecake

Ingredients

Preheat the oven to 350°F and grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, salt, and ¼ cup of sugar in a bowl, then press into the bottom of the pan.
Bake the crust for 10 minutes and let it cool, then reduce the oven temperature to 325°F.
Wrap the outside of the pan in heavy-duty aluminum foil, ensuring there are no gaps.
Place the pan in a larger roasting dish and prepare a boiling water bath.
Beat the cream cheese until smooth, then add the remaining sugar, Greek yogurt, and vanilla, mixing well.
Add eggs one at a time, mixing on low speed until just blended.
Pour the cheesecake mixture into the cooled crust.
Pour boiling water into the roasting dish to create a water bath around the springform pan.
Bake for about 1 hour and 30 minutes until the center is almost set.
Turn off the oven, crack the door, and let the cheesecake sit for 1 hour.
Run a knife around the edges, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
For the topping, boil blueberries and water in a saucepan, then mix cornstarch with a little water and add to the blueberries, cooking until thickened.
Top the cheesecake with blueberry topping before serving.

Servings

12-16

Calories

250

Total fat

10g

Total carbohydrates

35g

Total protein

Sodium

200mg

Cholesterol

70mg