Step-by-Step Guide to Make Perfect weight watchers lemon cheesecake with blueberry sauce
Hey everyone, it is Drew, welcome to our recipe site. Today, we're going to prepare a special dish, How to Prepare Quick weight watchers lemon cheesecake with blueberry sauce. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from weight watchers lemon cheesecake with blueberry sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare weight watchers lemon cheesecake with blueberry sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make weight watchers lemon cheesecake with blueberry sauce is 32 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must 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.
Ingredients and spices that need to be Make ready to make weight watchers lemon cheesecake with blueberry sauce:
- crust
- 1 1/2 cup low fat Graham cracker crumbs (10 crackers)
- 1 tbsp unsalted butter, melted
- 1 tbsp light corn syrup
- topping
- 2 cup fat free sour cream
- 1/4 cup sugar
- cake
- 4 packages light cream cheese (8 oz)
- 1 1/4 cup sugar
- 2 large eggs
- 2 large egg whites
- 1 tbsp lemon zest, grated
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- sauce
- 1/4 cup sugar
- 1 tbsp corn starch
- 2 cup freak or thawed frozen blueberries
- 1 tbsp water
- 1 tbsp lemon juice
Steps to make weight watchers lemon cheesecake with blueberry sauce
- preheat to 350
- spray 10" spring form pan with nonstick spray
- stir together crumb ingredients until moistened, press in to bottom of pan
- refrigerate pan, then stir together sour cream and sugar in bowl, cover and refrigerate as well
- in large bowl, beat cream cheese until smooth
- gradually cram in the sugar
- beat in eggs one at a time
- beat in egg whites, lemon zest and lemon juice, and vanilla, until well blended
- pour into pan and bake until center jiggled slightly, about 55 to 60 min
- let cool on wire rack for 15 min, then spin the topping onto the cake and spread
- refrigerate at least 8 hours and up to 2 days
- stir together corn starch and sugar to make the sauce, add blueberries and water and cook over medium heat for 4 min
- after removing from heat stir in lemon juice, then transfer to bowl and refrigerate
- dip thin knife in hot water between slices shaking off excess water, and make into 32 slices
- serve topped with sauce
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