Weight Watchers Raspberry Cheesecake

Mmmmm….cheesecake.  Should these 2 words even be allowed next to each other?  I’d like to think it’s the perfect marriage, but traditional cheesecake is so high in calories that I can’t quite allow myself to call it that. I actually Googled “cheesecake calories” awhile ago and the first link that popped up said “21 minutes of running.”  Now, I don’t know how accurate that is, but I don’t always feel like taking the risk, so I’ve found this Weight Watchers Raspberry Cheesecake to make my taste buds (and tummy) happy.  

Seriously, check out Art From My Table – Chellie has contributed this recipe here, and her page keeps me forever inspired 🙂

Ingredients:

Preheat oven to 350 and grease a 9-inch springform pan, such as this one

Combine cottage cheese and yogurt in a blender and process until very smooth. Add the rest of the ingredients, except the puree’ and fruit.  Process until smooth and combined.

Pour into prepared pan. Drop small spoonfuls of strawberry puree’ in a circle, or randomly on the batter.  Using a skewer, toothpick, or butter knife, drag it through the spoonfuls of puree.  I just went through once, but you can swirl to your hearts content to get a fun marbled look.

Bake for 30 minutes, or until the top pulls away from the pan and looks smooth and solid. 

Let cool completely before refrigerating for several hours or overnight.

Weight Watchers Points: per recipe, 20; per serving, 6.

Raspberry Cheesecake

Created By Carrie

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Ingredients

  

• 2 cups low fat cottage cheese
• 1/2 cup nonfat Greek yogurt
• 2 large egg
• 2 tablespoon sugar
• 3 tablespoons flour see notes below on how to count this
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest 1 lemon
• 1/4 cup puree’d fresh strawberries
• additional strawberries raspberries and blueberries for serving.

Instructions

 

• Preheat oven to 350 and grease a 9-inch springform pan.
• Combine cottage cheese and yogurt in a blender and process until very smooth. Add the rest of the ingredients, except the puree’ and fruit. Process until smooth and combined.
• Pour into prepared pan. Drop small spoonfuls of strawberry puree’ in a circle, or randomly on the batter. Using a skewer, toothpick, or butter knife, drag it through the spoonfuls of puree. I just went through once, but you can swirl to your hearts content to get a fun marbled look.
• Bake for 30 minutes, or until the top pulls away from the pan and looks smooth and solid.
• Let cool completely before refrigerating for several hours or overnight.
• Serve with additional fruit if desired.

Notes

Weight Watchers Points: per recipe, 20; per serving, 6.

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Get inspired!  Check out the following pages for recipes to help keep you on track: