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How to Make Yummy weight watchers lemon cheesecake with blueberry sauce

How to Make Yummy weight watchers lemon cheesecake with blueberry sauce

weight watchers lemon cheesecake with blueberry sauce.

You can have weight watchers lemon cheesecake with blueberry sauce using 21 ingredients and 15 steps. Here is how you achieve that.

Ingredients of weight watchers lemon cheesecake with blueberry sauce

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

weight watchers lemon cheesecake with blueberry sauce instructions

  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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