Featured recipe by Rochelle
http://acquiredflavor.blogspot.com
Crust:
Preheat oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.
Combine graham cracker crumbs, SPLENDA® Granulated Sweetener and melted butter in a small bowl. Press on bottom and up sides of prepared pan.
Bake 10 minutes. Remove from oven and cool on a wire rack.
Filling:
4 cups of washed fresh blueberries (frozen should work the same but
don't thaw before hand)
1 1/2 (8 ounce) packages low fat cream cheese
1 cup Splenda
4 eggs
1 1/2 tablespoons lemon juice
1 pinch salt
1 tablespoon vanilla extract
Beat cream cheese at high speed with a mixer until creamy; gradually add Splenda, mixing well. Add eggs, one at a time, beating just until each one is incorporated. Add lemon juice, vanilla and a pinch of salt, beat until smooth. Take your blueberries and fold them into the filling.
I placed slices at the bottom of the graham cracker pie crust, laying them in one layer, covering the bottom. Then poured the filling into the prepared crust. I then used the rest of peach slices on top of the cheesecake.
Pre-heat oven to 350F and bake 50 to 60 minutes or until mixture is almost set, and slightly firm to the touch. Cool to room temperature. It also says to chill for 8 hours... well lets just say I was impatient and felt the need to have a slice after dinner before putting it in the refrigerator to chill :). |
Blueberry & Peach Cheesecake