Ingredients
1/2 cup graham cracker crumbs2 tablespoons margarine, melted1 carton (8 ounces) nondairy imitation cream cheese1/4 cup sugar1 tablespoon all-purpose flour1 large egg, lightly beaten1 tablespoon lemon juice1/2 teaspoon grated lemon zest1/2 teaspoon vanilla extractTOPPING:1 tablespoon sugar2 teaspoons cornstarch1/4 cup water1 cup fresh blueberries
Preparation
In a small bowl, combine cracker crumbs and margarine. Press onto the bottom of a 6-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
Meanwhile, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg; beat on low speed just until combined. Stir in the lemon juice, lemon zest and vanilla. Pour over crust.
Return pan to baking sheet. Bake at 325° until center is almost set, 40-45 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
For topping, combine sugar and cornstarch. Stir in water until smooth. Stir in blueberries. Bring to a boil. Cook and stir for 2-3 minutes or until thickened. Transfer mixture to a bowl; cover surface with plastic wrap. Cool to room temperature. Spoon topping over cheesecake. Refrigerate leftovers.
