Light and Heavenly Cream Cheese Cake: A Weight Watchers-Friendly Recipe
This cream cheese cake is the ultimate indulgence, yet light and friendly to your waistline. If you love the rich, creamy texture of cheesecake but are watching your weight, this recipe is just for you. With a combination of rich cream cheese, velvety butter, and fluffy egg whites, this cake provides a guilt-free way to indulge. The recipe yields a soft, light cake with a golden crust and a tender, melt-in-your-mouth texture.

Whether you’re hosting a party or simply craving a dessert without the heavy calories, this cake is an excellent choice. Using low-fat alternatives and taking advantage of the aerating effects of egg whites ensures that this cake stays light and fluffy, with every bite delivering the perfect balance of sweetness and creaminess. The cake is also baked in a water bath, which helps achieve the delicate texture and prevents cracking.

Weight Watchers Points Information: For those following the Weight Watchers program, this delicious cake comes with points that will not derail your healthy eating goals. For each serving (1 slice), the cake comes in at:
SmartPoints: 6
PointsPlus: 5
Calories: 210 per slice (1/8th of the cake)
This means that you can enjoy a slice of this cake without feeling guilty. By reducing the sugar and using lower-fat cream cheese, we’ve managed to keep the indulgent taste without adding excessive calories or fat.

Ingredients:
Before you get started, gather the following ingredients. Most of these are pantry staples, so you likely have them at home already.
250g cream cheese (low-fat option can be used for fewer points)
50g unsalted butter (you can substitute with light butter to reduce fat)
100 ml low-fat milk (for an even lighter version, use almond milk or skim milk)
60g all-purpose flour (you can use whole wheat flour for added fiber)
20g cornstarch (helps to provide a smooth texture)
1/4 teaspoon salt
6 large eggs (yolks and whites separated)
140g granulated sugar (consider using a sugar substitute like Stevia or Swerve for fewer calories and carbs)
1/4 teaspoon cream of tartar (helps stabilize the egg whites for fluffiness)
Equipment You Will Need:
9-inch springform pan
Double boiler (or a heatproof bowl and saucepan)
Electric mixer (for whipping the egg whites)
Sifter for the flour, cornstarch, and salt
Large mixing bowls for both the egg yolk mixture and the egg whites
Step-by-Step Instructions:
Step 1: Preheat the Oven
Preheat your oven to 160°C (320°F) and lightly grease a 9-inch springform pan. It’s essential to grease the pan to ensure that your cake will easily release once it’s done baking. You can also line the bottom with parchment paper for extra assurance.
Step 2: Melt the Cream Cheese, Butter, and Milk
In a double boiler, melt the cream cheese, unsalted butter, and milk together. Stir gently until the mixture is smooth and well combined. After melting, set the mixture aside and allow it to cool down to room temperature. Cooling the mixture is key to achieving the perfect texture.

Step 3: Mix Dry Ingredients
While the cream cheese mixture is cooling, sift together the all-purpose flour, cornstarch, and salt into a separate bowl. Sifting the dry ingredients will help eliminate clumps and ensure a smooth batter.

Step 4: Combine Dry Ingredients with Cream Cheese Mixture
Once the cream cheese mixture has cooled, sift the dry ingredients into the bowl. Mix them together until the mixture becomes smooth and fully combined. It’s important to be patient here and ensure there are no lumps in the batter.

Step 5: Add Egg Yolks
Next, add the egg yolks into the cream cheese mixture and mix until smooth. Be sure to blend everything well so that the egg yolks fully incorporate with the cream cheese base. This will provide a rich, creamy texture to the cake.
Step 6: Whisk Egg Whites
In a separate bowl, use an electric mixer to whisk the egg whites with the cream of tartar. Whisk on high speed until the mixture becomes foamy. Slowly add the sugar while continuing to beat the egg whites until soft peaks form. You’ll know the peaks are soft when they curl over slightly when the beaters are lifted.
Step 7: Fold the Egg Whites into the Mixture
Once the egg whites are ready, gently fold them into the cream cheese mixture in thirds. This step is delicate because you don’t want to deflate the air you’ve worked hard to create in the egg whites. Use a spatula to fold, cutting through the mixture and lifting the egg whites from the bottom. Continue this process until everything is evenly mixed.
Step 8: Prepare the Pan
Pour the batter into the prepared springform pan. Use a spatula to smooth the top evenly, making sure the batter is evenly spread out. The batter should be a light and fluffy consistency at this stage.

Step 9: Bake in a Water Bath
To bake, place the springform pan into a larger roasting pan filled with hot water. This method, known as a water bath, helps keep the cake moist and prevents it from cracking. Bake the cake for 1 hour and 10 minutes, or until it is golden brown and set in the middle.

Make sure to check for doneness by gently pressing the center of the cake – it should bounce back slightly and not leave an indentation.

Step 10: Cool the Cake
Once the cake is baked, turn off the oven and let the cake cool with the oven door slightly ajar for about 1 hour. This gradual cooling process helps prevent any sudden temperature changes that might cause the cake to collapse.

After the initial cooling time, remove the cake from the oven and allow it to cool completely in the springform pan. Once cooled, run a knife along the edges of the pan to loosen the cake, then remove the sides of the springform pan.

Step 11: Refrigerate
For best results, refrigerate the cake for at least 4 hours or overnight. This helps the flavors set and the texture become firmer. Before serving, let it sit at room temperature for about 15 minutes for the best flavor.

Additional Tips for the Perfect Cake:
Egg Whites: Make sure the mixing bowl and beaters are completely clean and dry when whipping the egg whites. Any trace of fat will prevent the egg whites from reaching stiff peaks.
Water Bath: If you don’t have a roasting pan, you can also use a large, oven-safe dish to hold the water. Just ensure the water is at least halfway up the side of the springform pan.
Sweeteners: You can substitute the sugar with a low-calorie sweetener like Stevia or Monk Fruit. This will reduce the sugar content and make the recipe even more Weight Watchers-friendly.
Serving Suggestions: Serve the cake plain, or add a light topping of fresh berries or a sugar-free whipped cream for a special treat.
Flavor Variations: For added flavor, you can incorporate a splash of vanilla extract or lemon zest into the batter.
Nutritional Information (Per Serving)
Calories: 210
Fat: 12g
Carbohydrates: 20g
Protein: 5g
Fiber: 1g
Sugar: 14g
Sodium: 250mg
Weight Watchers SmartPoints: 6
Conclusion
This cream cheese cake is a fantastic choice for those who want to enjoy a decadent dessert while keeping an eye on their health and weight goals. The use of egg whites for lightness and the ability to swap out ingredients like sugar and butter for healthier alternatives ensures that you can still indulge without the guilt.

Perfect for a family gathering, a special occasion, or a weeknight treat, this recipe offers a fantastic balance of flavor and texture. By keeping the Weight Watchers points low, you don’t have to sacrifice taste for health.

Enjoy baking and indulging in this light, flavorful cream cheese cake that’s sure to be a hit in your home!