Lemon Blackberry Cheesecake

So we had a family gathering to go to and it was my turn to bring dessert. I made a couple varieties of cookies and some brownies (chocolate, peanut butter, banana brownies, which were delicious!), but I thought I should make a new recipe. I came across this one and remembered I had frozen blackberries in the freezer and my husbands family enjoys lemony things so it sounds great!

This recipe as you can imagine is not weight watchers friendly, but we wanted to make it a little more friendly. The below recipe and picture is taken directly from ivillage.com. The original recipe is 10 weight watchers points per serving (that is if it is cut into 17 pieces, I know it is a weird number, lol). With my revisions it comes out to 4 points plus per serving. All I changed was using fat free sour cream (I buy mine in the states as their fat free sour cream is still quite thick) and I also changed it to fat free cream cheese (also bought in the states). I was absolutely amazed when I calculated and 2 pounds of regular cream cheese was almost 90 points and fat free was only like 25 (that is by memory only, lol)

Overall, taking out all the fat did change it, it was more creamy that a normal baked cheesecake but we really enjoyed it and nobody even guessed it was light! Good luck!

Lemon-Blackberry Cheesecake

This two-layer cheesecake looks cool and tastes better. It is nice to see the pure cheesecake layer above the berries, but if you’re in a rush you really don’t need to divide the batter; just add the purée and berries to the entire batter and omit that step.

From My Family Table: A Passionate Plea for Home Cooking, by John Besh

Dessert

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Ingredients

3 tablespoons butter, softened		1 cup sour cream
1 cup graham cracker crumbs		1/4 cup all-purpose flour
2 pounds cream cheese		1 tablespoon vanilla extract
1 1/2 cups sugar		1 1/2 pints blackberries
3/4 cup milk		Zest and juice of 1 lemon
4 eggs

Yield: 8 Servings

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directions

Total:

• 1
  
  

  Preheat the oven to 350˚. Grease a 9-inch springform pan with 1 tablespoon of the butter. Mix the graham cracker crumbs with the remaining 2 tablespoons butter in a medium bowl. Press onto the bottom and halfway up the sides of the pan.

• 2

  In a large bowl, use a handheld mixer to combine the cream cheese with the sugar until smooth. Blend in the milk, then beat in the eggs one at a time, mixing just enough to incorporate. Mix in the sour cream, flour, and vanilla until smooth. Divide the mixture between two bowls.

• 3

  In a food processor or blender, purée 1 pint of the blackberries with the lemon zest and juice. Pour the purée into one bowl of the cheese mixture along with the remaining 1⁄2 pint of whole blackberries and mix well.

• 4

  Pour the blackberry filling on top of the prepared crust. Bake for 10 minutes. Remove the pan from the oven and pour the remaining filling over the top. Return to the oven to bake for 1 hour, until the topping is set. Chill in the refrigerator until ready to serve
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