Cheesecake

Ingredients:

• 12 graham crackers (2 1/2-inch squares), made into crumbs
• 2 cups light cream cheese
• 1 cup fat-free sour cream
• 1/2 cup granulated sugar
• 2 tsp. vanilla extract
• 2 large eggs
• 2 tsp. grated lemon zest

Makes 16 Servings

1. Preheat the oven to 325 F; wrap the outside of a 10-inch springform pan with heavy-duty foil; then spray the inside entirely with nonstick spray. Press the graham cracker crumbs over the bottom and partially up the side of the pan.
2. In a large bowl, with an electric mixer on medium speed, beat the cream cheese, sour cream, sugar and vanilla until smooth. Add the eggs, one at a time, beating on low speed until blended; stir in the lemon zest. Pour the batter into the springform pan and set in a large roasting pan. Pour boiling water into the roasting pan to come halfway up the sides of the springform pan. Bake until almost completely set, 30-35 minutes.
3. Turn off the oven and prop open the door with a wooden spoon; leave the cake in the oven 30 minutes. Transfer to a rack and run a knife around the edge of the pan to release the cake. Cool completely, then refrigerate, covered, until ready to serve.

WW POINTS VALUE: 3 pts

 

Note: This recipe appears in the WW New Complete Cookbook. Who says you can't have your cheesecake and eat it too? You can enjoy this rich and classic dessert at home with healthy ingredients. I do highly recommend putting in 1 teaspoon each of ground cinnamon and  nutmeg because they give the crust more flavor.  I also recommend using almond, lemon, mint or any flavor extract in this cheesecake for your desire. This cheesecake is literally a labor of love but worth every bite of it in the end.