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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Spring Berry Cheesecake

Source: dLife

Delectable cheesecake treat topped with berries.

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 2.9 Fat, 0.4 Fruits, 0.2 Meat, 0.0 Milk, 0.4 Other Carbs, 0.1 Starch, 0.3 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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Servings

Ingredients

0.5
0 1/2 cup vanilla cookie crumbs 2.0
2 tbsp Margarine, soft, 80% fat 1.0
1 cup nonfat cottage cheese 8.0
8 oz fat free cream cheese 1.0
1 cup fat free sour cream 0.5
0 1/2 cup sugar 0.25
0 1/4 cup sugar 3.0
3 each eggs 0.5
0 1/2 cup fat free milk 2.0
2 tbsp fresh lemon juice 3.0
3 tbsp fresh lemon peel 3.0
3 tbsp white all purpose flour 1.0
1 tsp vanilla extract 0.125
0.125 tsp salt 1.0
1 quart fresh blueberries

Directions

Mix together wafer crumbs and margarine and spread into bottom of a 9-inch springform pan.
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.
Spoon mixture into crust and bake at 325 degrees F for 50 minutes or until set. Let cool. Chill 8 hours or overnight.
Mix berries with 1/4 cup sugar; wrap and chill. Top cake with berries.