Low-Point Strawberry Cheesecake Recipe
Introduction
Welcome to our detailed guide on crafting a delectable Low-Point Strawberry Cheesecake that fits seamlessly into your Weight Watchers (WW) plan. This indulgent dessert is meticulously designed to satisfy your sweet tooth while keeping your SmartPoints in check. Our recipe features a luscious strawberry topping and a creamy, low-calorie cheesecake filling, making it a perfect choice for those following a balanced and health-conscious lifestyle. Follow this comprehensive guide for a step-by-step approach to creating a guilt-free treat that doesn’t compromise on flavor.
Ingredients
For the Crust:
- 1 cup crushed graham crackers (about 8-10 whole crackers)
- 2 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces (450 grams) reduced-fat cream cheese, softened
- 1 cup plain non-fat Greek yogurt
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest
- 3 large eggs
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar (adjust to taste)
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1/2 cup water
For Garnish (Optional):
- Fresh mint leaves
- Extra strawberry slices
Instructions
- Preheat the Oven: Start by preheating your oven to 325°F (163°C). This ensures that the oven is at the right temperature for a perfectly baked cheesecake.
- Prepare the Crust:
- In a medium bowl, combine the crushed graham crackers, granulated sugar, and melted butter.
- Mix until the mixture resembles coarse crumbs and holds together when pressed.
- Press the mixture evenly into the bottom of a 9-inch (23 cm) springform pan, creating a compact crust layer.
- Bake the Crust:
- Bake the crust in the preheated oven for 10 minutes to set.
- After baking, remove from the oven and let it cool while you prepare the cheesecake filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened reduced-fat cream cheese until smooth and creamy using an electric mixer.
- Add the Greek yogurt and granulated sugar, mixing until well combined.
- Gradually add the cornstarch, vanilla extract, and lemon zest. Continue to mix until the batter is smooth.
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Avoid over-mixing to prevent cracking.
- Pour the Cheesecake Filling:
- Pour the cheesecake batter over the cooled crust in the springform pan.
- Smooth the top with a spatula to ensure an even surface.
- Bake the Cheesecake:
- Place the springform pan in the center of the oven and bake for 45-50 minutes.
- The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.
- Cool the Cheesecake:
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour.
- Afterward, remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight to allow it to fully set.
- Prepare the Strawberry Topping:
- In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, cornstarch, and water.
- Cook over medium heat, stirring frequently, until the mixture starts to thicken and the strawberries are softened, about 5-7 minutes.
- Remove from heat and let the topping cool to room temperature.
- Assemble the Cheesecake:
- Once the cheesecake has fully set, carefully remove it from the springform pan.
- Spread the cooled strawberry topping evenly over the cheesecake, smoothing it out with a spatula.
- Garnish and Serve:
- Optionally, garnish with fresh mint leaves and extra strawberry slices for a decorative touch.
- Slice and serve chilled. Enjoy the refreshing taste of strawberries paired with the creamy cheesecake.
Nutritional Information
- Serving Size: 1 slice (based on 12 servings)
- Calories: 220
- Protein: 8 grams
- Carbohydrates: 30 grams
- Fiber: 2 grams
- Total Fat: 7 grams
- Saturated Fat: 4 grams
- Cholesterol: 50 milligrams
- Sodium: 230 milligrams
Weight Watchers SmartPoints
- Freestyle SmartPoints: 4
- Green Plan: 5
- Blue Plan: Purple Plan: 4
Additional Tips
- Cream Cheese Preparation: Ensure the cream cheese is softened to room temperature to avoid lumps in your batter. You can microwave it for a few seconds if needed.
- Graham Cracker Alternatives: For a gluten-free option, use gluten-free graham crackers or a mixture of gluten-free cookies for the crust.
- Sweetener Substitution: If you prefer a lower-calorie option, substitute granulated sugar with a low-calorie sweetener of your choice, keeping in mind that it might slightly alter the taste.
- Storing Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
- Reheating: To thaw frozen cheesecake, transfer it to the refrigerator and let it defrost overnight. Avoid reheating in the microwave as it may affect the texture.
- Variations: Experiment with different fruit toppings, such as blueberries or raspberries, to create variations of this cheesecake. Adjust the amount of sugar and lemon juice according to the type of fruit used.
- No-Bake Option: For a no-bake version, prepare the crust as directed, and instead of baking the cheesecake, refrigerate it for at least 6 hours until it sets. This method can be a great time-saver.
Conclusion
Our Low-Point Strawberry Cheesecake recipe offers a delightful and satisfying dessert experience that aligns with your Weight Watchers goals. With a rich and creamy filling complemented by a fresh strawberry topping, this cheesecake proves that you don’t have to compromise on taste to enjoy a low-calorie treat. Whether you’re celebrating a special occasion or simply indulging in a sweet moment, this cheesecake is sure to please. Enjoy each slice with the confidence that it supports your healthy lifestyle while delivering a deliciously memorable dessert.