Fresh Blueberry Cheesecake
Introduction
Welcome to a delightful journey of creating a guilt-free indulgence – the WW Fresh Blueberry Cheesecake. This recipe combines creamy cheesecake goodness with the vibrant freshness of blueberries, all while keeping it light and suitable for a wellness-focused lifestyle. Whether you’re hosting a special occasion or simply treating yourself to a sweet reward, this cheesecake promises to satisfy without compromising your health goals.
Ingredients
For the Crust:
1 1/2 cups graham cracker crumbs (about 10 crackers)
3 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
For the Cheesecake Filling:
16 oz (2 packages) reduced-fat cream cheese, softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup plain non-fat Greek yogurt
Zest of 1 lemon
For the Blueberry Topping:
2 cups fresh blueberries
1/4 cup water
2 tablespoons granulated sugar
1 tablespoon cornstarch
Instructions
Prepare the Crust:
Preheat your oven to 325°F (160°C). In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly mixed.
Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, and lemon zest until thoroughly combined.
Pour the filling over the cooled crust in the springform pan, spreading it evenly.
Bake the Cheesecake:
Place the cheesecake in the preheated oven and bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool inside with the door slightly open for about 1 hour.
Prepare the Blueberry Topping:
In a saucepan, combine the blueberries, water, sugar, and cornstarch over medium heat. Stir gently until the mixture comes to a simmer and begins to thicken, about 5-7 minutes.
Remove from heat and let the blueberry topping cool slightly. Spread evenly over the cooled cheesecake.
Chill and Serve:
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to set completely.
When ready to serve, release the springform pan and transfer the cheesecake to a serving platter. Slice and enjoy!