Blueberry Cheesecake Recipe - Kidney Freindly

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Blueberry Cheesecake Recipe

Servings: 16

Cooking Time: 1 Hour

Ingredients:

• 1 1/2 cups vanilla wafer crumbs
• 2 Tbsp. sugar
• 3 Tbsp. margarine or butter, melted
• 2 pkg (8 oz.) cream cheese softened
• 1 cup sugar
• 2 tsp. grated lemon peel
• 1/2 tsp. vanilla
• 3 eggs
• 1 can (21oz) blueberry filling

Cooking Instructions:

   1. Mix wafer crumbs, 2 Tbsp. (30 ml) sugar and margarine.
   2. Press in bottom of 9 inch (20 cm) spring form pan or 9 inch (20 cm) pie pan.
   3. Bake 10 minutes at 350° (175° C). Cool.
   4. Beat cream cheese in large bowl. Add 1 cup (235 ml) sugar gradually, beating until fluffy.
   5. Add lemon peel and vanilla. Beat in one egg at a time. Pour over crumb mixture.
   6. Bake at 300° (150° C) for 1 hour or until center is firm. Refrigerate at least 3 hours.
   7. Top with pie filling. Makes 16 slices.

Key Nutritional Value:
Calories 285Cal, Phosphorus 40mg, Potassium 55mg, Protein 2g, Sodium 160mg

This article originally appeared in the November 2009 issue of At Home with AAKP.