Recipe of Perfect weight watchers lemon cheesecake with blueberry sauce

weight watchers lemon cheesecake with blueberry sauce.

Hi, I'm Denise. Today, I will show you a way to prepare weight watchers lemon cheesecake with blueberry sauce recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I'm gonna make it a little bit more unique. This will be really delicious. Not to mention, it's super satisfying.

weight watchers lemon cheesecake with blueberry sauce Recipe

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weight watchers lemon cheesecake with blueberry sauce is one of the most popular of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. weight watchers lemon cheesecake with blueberry sauce is something which I have loved my whole life.

To get started with this particular recipe, we have to first prepare a few components. You can cook weight watchers lemon cheesecake with blueberry sauce using 21 ingredients and 15 steps. Here is how you can achieve that.

The ingredients needed to make weight watchers lemon cheesecake with blueberry sauce:

1. Take of crust.
2. Take 1 1/2 cup of low fat Graham cracker crumbs (10 crackers).
3. Get 1 tbsp of unsalted butter, melted.
4. Get 1 tbsp of light corn syrup.
5. Make ready of topping.
6. Make ready 2 cup of fat free sour cream.
7. Get 1/4 cup of sugar.
8. Prepare of cake.
9. Make ready 4 packages of light cream cheese (8 oz).
10. Get 1 1/4 cup of sugar.
11. Take 2 large of eggs.
12. Get 2 large of egg whites.
13. Take 1 tbsp of lemon zest, grated.
14. Prepare 1 tbsp of lemon juice.
15. Prepare 2 tsp of vanilla extract.
16. Take of sauce.
17. Make ready 1/4 cup of sugar.
18. Get 1 tbsp of corn starch.
19. Prepare 2 cup of freak or thawed frozen blueberries.
20. Take 1 tbsp of water.
21. Prepare 1 tbsp of lemon juice.

Steps to make weight watchers lemon cheesecake with blueberry sauce:

1. preheat to 350.
2. spray 10" spring form pan with nonstick spray.
3. stir together crumb ingredients until moistened, press in to bottom of pan.
4. refrigerate pan, then stir together sour cream and sugar in bowl, cover and refrigerate as well.
5. in large bowl, beat cream cheese until smooth.
6. gradually cram in the sugar.
7. beat in eggs one at a time.
8. beat in egg whites, lemon zest and lemon juice, and vanilla, until well blended.
9. pour into pan and bake until center jiggled slightly, about 55 to 60 min.
10. let cool on wire rack for 15 min, then spin the topping onto the cake and spread.
11. refrigerate at least 8 hours and up to 2 days.
12. stir together corn starch and sugar to make the sauce, add blueberries and water and cook over medium heat for 4 min.
13. after removing from heat stir in lemon juice, then transfer to bowl and refrigerate.
14. dip thin knife in hot water between slices shaking off excess water, and make into 32 slices.
15. serve topped with sauce.

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