Step-by-Step Guide to Prepare Ultimate weight watchers lemon cheesecake with blueberry sauce

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Perfect weight watchers lemon cheesecake with blueberry sauce. It is one of my favorites. For mine, I'm gonna make it a little 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 particular recipe, we must first prepare a few components. You can have weight watchers lemon cheesecake with blueberry sauce using 21 ingredients and 15 steps. Here is how you can achieve it.

Ingredients and spices that need to be Take to make weight watchers lemon cheesecake with blueberry sauce:

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

Instructions to make 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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