WEIGHT WATCHERS CHEESECAKE (CHEESECAKE FACTORY COPYCAT)

 INGREDIENTS

Crust

  • 10 reduced fat cinnamon graham crackers
  • 1 tbsp unsalted butter melted
  • 1 tbsp light corn syrup

Filling

  • 24 oz fat free cream cheese softened
  • 1.25 cups Stevia
  • 2 whole eggs
  • 2 egg whites
  • 1.5 cups plain fat free Greek yogurt
  • 1/2 cup fat free sour cream
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • Topping
  • 1/2 cup fat free sour cream
  • 2 tsp Stevia
  • 1 cup strawberries
  • Fat Free Whipped Topping
WEIGHT WATCHERS CHEESECAKE (CHEESECAKE FACTORY COPYCAT)


INSTRUCTIONS

  1. Be sure your cream cheese is sitting out to be softened for at least an hour
  2. Preheat oven to 350. Set a baking dish with 1-2" of water in the oven on the bottom rack. This will help with baking.
  3. Spray springform pan with nonstick spray
  4. Crush graham crackers either with a food processor or place crackers in ziploc bag and smash them with a rolling pin
  5. In a bowl, combine cracker crumbs with melted butter and corn syrup. It won't really hold together – but should dampen a bit
  6. Press crumb mixture into bottom of springform pan. Using the bottom of a class or a small bowl to press the crumbs into the bottom and up around the sides a bit
  7. Place springform pan in oven for 15 minutes or air fry at 350 for 10 minutes. This helps the crust hold together a bit since we used a lot less butter
  8. While crust is baking, mix together the 1/2 cup sour cream and 2 tsp Stevia for your topping. Refrigerate until cheesecake is baked and cooled.
  9. For the filling, with your stand mixer if you have one, beat cream cheese until smooth – about 2 minutes
  10. Add in 1.25 cups Stevia and beat for 2 minutes. It won't get fluffy like with real sugar but it mixes in very quickly
  11. Add in eggs one at a time and continue to beat (remove crust from oven too)
  12. Add in egg whites, Greek yogurt, 1/2 cup sour cream, lemon zest & juice and vanilla. Mix until smooth and creamy.
  13. Pour filling into springform pan crust
  14. Bake 55 minutes until edges set and center jiggles slightly. Be sure to take it out when center is still jiggly – otherwise it will be overdone!
  15. Turn off oven and crack door and let cool for an hour
  16. Cool out of oven for additional hour. Remove from springform pan and set on serving plate
  17. Remove topping from refrigerator and spread on top of cheesecake.
  18. Cover and refrigerate overnight
  19. Slice into 12 slices and serve with strawberries and fat free whipped topping

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