- Instead of using Regular Cream Cheese, I used 1 bar of Neufchatel Cheese and 1 bar of Regular Cream Cheese.
- Tyler’s recipe calls for full fat sour cream, I used 2 cups of Reduced Fat Sour Cream.
- Instead of 3 eggs, I used 2 eggs and 1 egg white – it works! That saved about 5 grams of fat.
- I used store bought crust. Going forward I will skip the crust all together, you really don’t need it.
Saturated Fat: 10.2 g
Carbs: 32 g
Protein: 6.4 g
Fiber: 0.3 g
- Regular Cream Cheese – 8 ounces
- Neufchatel Cream Cheese – 8 ounces
- Eggs – 2
- Egg White – 1
- Sugar – 1 cup
- Reduced Fat Sour Cream – 2 cups
- Lemon – 1 zested
- Vanilla – 1 tsp
- Sugar – 2 tbsp sugar
- Blueberries – 2 cups
- Lemon – 1 zested
BLUEBERRY TOPPING RATING: *****/5 I loved the blueberry topping. It was a combination of sweet and sour. The sweetness of the blueberries and the tart flavor of the lemon combined makes this topping very flavorful.
OVERALL RATING: *****/5

Texture: The texture of the cake is velvety smooth, very light, it melts in your mouth.
I made this cheesecake around Thanksgiving, and it was AMAZING. I didn't make the blueberry reduction, but I will have to try that next time. It looks great.
this looks fantastic!
Yes. Tyler Florence is brilliant! A must try for this Reduced Fat Cheesecake!