Ingredients for Weight Watchers Cheesecake
- Graham Crackers
- Light Cream Cheese
- Fat Free Sour Cream
- ½ cup granulated sugar
- Vanilla Extract
- 2 large eggs
- 1 tablespoon lemon zest
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How to Make Weight Watchers Cheesecake
- Preheat oven to 325°F (160°C). Wrap the exterior of a 10-inch springform pan tightly with heavy-duty foil.
- Generously spray the inside of the prepared pan with nonstick cooking spray.
- Press 1 ½ cups graham cracker crumbs into the bottom and partially up the sides of the pan.
- In a large bowl, beat together 16 ounces cream cheese, 8 ounces sour cream, ½ cup granulated sugar, and 1 teaspoon vanilla extract with an electric mixer on medium speed until completely smooth and creamy.
- Reduce mixer speed to low and add 2 large eggs one at a time, mixing until just combined after each addition.
- Stir in 1 tablespoon lemon zest.
- Pour the batter into the prepared springform pan. Place the springform pan inside a larger roasting pan.
- Carefully pour enough boiling water into the roasting pan to come halfway up the sides of the springform pan (this creates a water bath for even baking).
- Bake for 30-35 minutes, or until the cheesecake is almost completely set but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar (using a wooden spoon to prop it open) for 30 minutes.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Once cooled, run a thin knife around the edges of the pan to loosen the cheesecake.
- Refrigerate the cheesecake, covered, for at least 4 hours, or preferably overnight, before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
40g
Fat
20g
Carbs
4g
