Tuesday, January 1, 2013

Cheescake with Blueberry Sauce

1 1/2 cups graham cracker crumbs - crushed
1/4 Cup melted butter

Mix cracker crumbs and butter together and pat into a springform pan - spray with cooking oil

4 (8 oz) packages of cream cheese-softened
1 1/4 cup sugar
2 large eggs
2 large egg whites
1 Tablespoon lemon juice
2 teaspoons vanilla

With an electric mixer, beat cream cheese until smooth. Gradually add sugar, beating until fluffy. Add eggs, one at a time, beating well after each addition. Beat in egg whites, lemon juice and vanilla

Pour over prepared crust.

Bake in a 350 degree oven until center of cheescake jiggles slightly - about 55 - 60 minutes.

Refrigerate at least 8 hours before serving

Blueberry sauce
1/4 cup sugar
1 Tablespoon cornstarch
2 Cups fresh or frozen (thawed) blueberries
1 Tablespoon water
1 Tablespoon lemon juice

Stir together sugar and cornstarch in a medium saucepan. Add blueberries and water. Cook over medium heat, stirring until berries soften and sauce bubbles and thickens-about 4 minutes.(I used the blueberries we picked in MN during the summer-delicious)

This dessert is easy to make, and published in the 2011 Weight Watchers Cookbook.

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