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Spring Berry Cheesecake
Source: dLife

Delectable cheesecake treat topped with berries.

Prep Time: 8 hours
Cook Time: 50 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 120.5
Total Carbs 19.3 g
Dietary Fiber 1.1 g
Sugars 13.5 g
Total Fat 2.9 g
Saturated Fat 0.6 g
Unsaturated Fat 0.7 g
Potassium 56.3 mg
Protein 5.5 g
Sodium 148.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Fruits , 1/2 Meat , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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0 1/2 cup  vanilla cookie crumbs
2 tbsp  Margarine, soft, 80% fat
1 cup  nonfat cottage cheese
8 oz  fat free cream cheese
1 cup  fat free sour cream
0 1/2 cup  sugar
0 1/4 cup  sugar
3 each  eggs
0 1/2 cup  fat free milk
2 tbsp  fresh lemon juice
3 tbsp  fresh lemon peel
3 tbsp  white all purpose flour
1 tsp  vanilla extract
0.125 tsp  salt
1 quart  fresh blueberries
  1. Mix together wafer crumbs and margarine and spread into bottom of a 9-inch springform pan.
  2. Using a food processor or blender, puree cottage cheese until smooth; spoon into a bowl. Using electric beaters blend together cream cheese, sour cream, and 1/3 cup sugar until fluffy. Beat in one egg at a time. Mix in milk, lemon juice, lemon rind, flour, vanilla, and salt and blend until fully combined.
  3. Spoon mixture into crust and bake at 325 degrees F for 50 minutes or until set. Let cool. Chill 8 hours or overnight.
  4. Mix berries with 1/4 cup sugar; wrap and chill. Top cake with berries.

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