Homemade Cheesecake Recipe

Ingredients:

For the Crust:

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1 cup crushed graham crackers (use whole wheat or reduced-fat for a healthier option)
2 tablespoons unsalted butter, melted
1 tablespoon granulated sugar or a sugar substitute (optional)

For the Filling:

16 ounces (2 packages) reduced-fat cream cheese, softened
1/2 cup granulated sugar or a sugar substitute
2 eggs
1 teaspoon vanilla extract
Zest of 1 lemon (optional)
1/4 cup non-fat Greek yogurt or low-fat sour cream

Instructions:

Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray or butter.
In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar (if using) for the crust. Press the mixture evenly into the bottom of the prepared springform pan.
In another mixing bowl, beat the softened cream cheese and granulated sugar (or sugar substitute) until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract and lemon zest (if using), followed by the non-fat Greek yogurt or low-fat sour cream. Mix until everything is well combined and smooth.
Pour the filling over the crust in the springform pan, spreading it out evenly with a spatula.
Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.
Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.
When ready to serve, remove the cheesecake from the springform pan, slice, and enjoy!

Nutritional Information (per serving, approximately):

Calories: 200-250

Total Fat: 10-15 grams

Saturated Fat: 5-8 grams

Cholesterol: 60-80 mg

Sodium: 250-300 mg

Total Carbohydrates: 15-20 grams

Dietary Fiber: 1-2 grams

Sugars: 8-10 grams

Protein: 8-10 grams

This W-W Cheesecake is a delightful treat that’s lighter on calories and fat compared to traditional cheesecake recipes, making it a guilt-free indulgence for any occasion. Enjoy it as a satisfying dessert option that fits seamlessly into your W-W plan!

Ingredients:

1 cup crushed graham crackers (use whole wheat or reduced-fat for a healthier option)

2 tablespoons unsalted butter, melted

1 tablespoon granulated sugar or a sugar substitute (optional)

16 ounces (2 packages) reduced-fat cream cheese, softened

1/2 cup granulated sugar or a sugar substitute

2 eggs

1 teaspoon vanilla extract

Zest of 1 lemon (optional)

1/4 cup non-fat Greek yogurt or low-fat sour cream

Preheat your oven to 325°F (160°C). Lightly grease a 9-inch springform pan with cooking spray or butter.

In a mixing bowl, combine the crushed graham crackers, melted butter, and granulated sugar (if using) for the crust. Press the mixture evenly into the bottom of the prepared springform pan.

In another mixing bowl, beat the softened cream cheese and granulated sugar (or sugar substitute) until smooth and creamy. Add the eggs, one at a time, mixing well after each addition.

Stir in the vanilla extract and lemon zest (if using), followed by the non-fat Greek yogurt or low-fat sour cream. Mix until everything is well combined and smooth.

Pour the filling over the crust in the springform pan, spreading it out evenly with a spatula.

Bake the cheesecake in the preheated oven for 45-55 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to cool gradually.

Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to set completely.

When ready to serve, remove the cheesecake from the springform pan, slice, and enjoy!

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