Looking for a wonderful dessert? Then check out these delicious cheesecake squares topped with blueberries.
Total: 4 HR 0 MIN
2 cups Wheaties™ cereal, crushed
1 tablespoon butter or margarine, melted
2 packages (8 oz each) reduced-fat cream cheese (Neufchâtel)
1 can (14 oz) fat-free sweetened condensed milk
1/2 cup fat-free sour cream
2 eggs or 1/2 cup fat-free egg product
1 teaspoon vanilla
1 1/2 teaspoons cornstarch
2 tablespoons water
1 tablespoon lemon juice
2 cups fresh or frozen (unsweetened) blueberries
1- Heat oven to 375°F. In 8- or 9-inch square pan, toss cereal and melted butter until cereal is well coated. Spread evenly in pan. Bake 5 to 11 minutes or until golden brown.
2 - Meanwhile, in large bowl, beat cream cheese and milk with electric mixer on medium speed until smooth. Beat in sour cream, eggs and vanilla until well blended. Pour over crust.
3- Bake 35 to 40 minutes or until center is jiggly but sides are set.
4- Cool 1 hour at room temperature. Refrigerate about 2 hours or until chilled.
5- Meanwhile, in 1-quart saucepan, mix sugar and cornstarch. Stir in water and lemon juice until smooth. Add 1 cup of the blueberries. Heat to boiling over medium heat, stirring constantly. Boil about 2 minutes or until thickened; remove from heat. Stir in remaining 1 cup blueberries. Place blueberry topping in small bowl; let stand at room temperature 5 minutes. Cover and refrigerate until chilled.
6- For squares, cut cheesecake into 4 rows by 4 rows. Serve blueberry topping over cheesecake.