Friday, April 30, 2010

Easy Blueberry Cheesecake Recipe (using sponge cake)

1 (9-inch) sponge cake (store-bought or homemade recipe) 
1 (8 ounce) package reduced-fat cream cheese, room temperature 
1 cup reduced-fat sour cream 
1 tablespoon rum (or 1 teaspoon rum flavoring)* 
1/2 teaspoon vanilla extract 
1 cup brown sugar 
2 cups fresh blueberries, divided use 

Cooking Directions
Cut sponge cake in half horizontally to create two thin layers; set aside. For the filling, combine cream cheese, sour cream, rum, vanilla and sugar; beat until smooth. Fold in 1 1/2 cups of the blueberries. Place one layer of sponge cake on a plate; spread with half of the filling. Top with second layer of cake and spread with remaining filling. Garnish top with remaining 1/2 cup of blueberries. Refrigerate until well-chilled. Cut into 6 to 8 pieces and serve cold. 

Note: If rum or rum flavoring is not available, omit it and increase the amount of vanilla extract to 1 1/2 teaspoons. 

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