Recipe: Delicious weight watchers lemon cheesecake with blueberry sauce

weight watchers lemon cheesecake with blueberry sauce. Weight Watchers No Bake Cheesecake Recipes. Pickled Eggs With Beets And Onions Recipes. This post and photos may contain Amazon or other affiliate links.

Just loving this recipe, as well as the blueberry lemon pancakes, with the compote topping!! Stir in blueberries and cornflour mixture. Smooth and creamy lemon cheesecake topped with a lemon blueberry sauce. You can cook weight watchers lemon cheesecake with blueberry sauce using 21 ingredients and 15 steps. Here is how you achieve it.

Ingredients of weight watchers lemon cheesecake with blueberry sauce

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

The ultimate spring and summertime cheesecake, this recipe will please any crowd! However, don't feel limited to just using blueberries. You could use raspberries and blackberries too! A light, lemony cream cheese filling makes this cheesecake a perfect partner for its blueberry topping.

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.

If you can find wild blueberries, or huckleberries, use them, or substitute frozen thawed and drained blueberries. Learn how to make Lemon Cheesecake with Blueberry Sauce. Add lemon rind, lemon juice, and yogurt, beating well. This delicious lemon cheesecake is everything that a cheesecake should be. It's perfectly creamy with a velvety smooth texture, has a crunchy graham cracker crust, tangy lemon flavor, and a sweet blueberry sauce to top it all off.