I am looking for a Weight Watchers Recipe from 15-20 years ago. It was for lemon cheesecake - it was gorgeous

Question

The cheesecake used cottage cheese, gelatin and it wasn't cooked, just chilled. Unfortunately I lost the recipe in my divorce (some how my ex got custody of it!!!!).

Answer 1

Joanne's Almost Fat-free Lemon Cheesecake

Yields: 12-16 Servings. 5 Points Per Serving

Crust:
Cooking spray
1 3/4 cups fat-free vanilla wafer cookie crumbs, or any fat-free cookie crumbs of your choice
1/4 cup unsalted butter, melted


Filling:
3 (8-ounce) packages fat-free cream cheese
1 cup fat-free sour cream
2 cups sugar or sugar substitute (recommended: Splenda)
3 large eggs or 3/4 cup egg substitute
2 teaspoons lemon zest
2 tablespoons lemon juice

Lemon Curd:
1 1/2 teaspoons lemon zest
6 tablespoons lemon juice
1 large egg, plus 1 large egg yolk
1/2 cup sugar or sugar substitute (recommended: Splenda)
2 tablespoons unsalted butter, cut into bits, or any fat-free butter substitute


Make crust: Preheat oven to 325 degrees F.


Lightly spray a (9-inch) springform pan with cooking spray. Mix crumbs and melted butter in a bowl. Press crumb mixture onto bottom and 1 1/2 inches up side of pan. Bake for 8 to 10 minutes or until edges are lightly golden and crust is set. Cool on rack.

Make filling: In large bowl with electric mixer on medium-high, beat cream cheese and sour cream for 2 to 3 minutes until fluffy. Gradually beat in sugar or sugar substitute. Beat in eggs, 1 at a time, just until incorporated. Beat in zest and juice. Pour into crust. Bake for 1 hour to 1 hour, 15 minutes, or until center is almost set, but still slightly jiggly. (Do not overbake, as it will firm as it cools). Let cool completely.

Make lemon curd: In the top of a double boiler, combine lemon zest, lemon juice, egg, egg yolk, and sugar or sugar substitute over gently simmering water. Whisk until hot and frothy, about 5 minutes. Gradually whisk in butter and continue whisking for 7 minutes or until thickened and coats back of spoon. Remove from heat and cool for 30 minutes. Run a thin blade around the edge of the springform pan and remove sides. Transfer to a serving plate. Spread lemon curd over top. Let stand at room temperature for 30 minutes. Garnish with raspberries and zest, if desired. Cool cheesecake in refrigerator several hours or overnight before serving.

Answer 2

Well I'm not sure about a weight Watchers recipe but you can always substitute usual ingredients with low-fat ones - i make it all the time.

First crush digestives until they're really fine crumbs. Then melt butter/marg in the microwave for a few seconds and then mix it all together until it binds. Then mix a tub of low-fat lemon/vanilla ice-cream and low-fat philadelphia together along with a packet of melted lemon jelly until it's nice and even and then pour over the biscuits. Leave it set in the fridge for about an hour and enjoy! Delicious!!

Answer 3

1 box sugar free lemon Jello
1 cup hot water
16 ounces FF cottage cheese
1/2 cup skim milk
1 tsp. vanilla
1/4 tsp. salt
2 pkg. splenda or to your likeness

Blend jello with water, then cheese, then rest of ingredients, (mix everything in food processor or with hand mixer).

Pour into 9" pie pan and refrigerate.

FF Cool whip can also be added but will need to count points.

Answer 4

Not the one you want but tates great
1 lemon
6oz digestive biscuits
3oz butter
8oz soft cheese
2oz sugar
1/4 pt double or whipping cream
crush biscuits
melt butter and coat the biscuits
press into tin to form base and cool
grate and squeeze lemon
whip cream
beat in the cheese
stir in sugar rind and juice
spread onto base and cool
decorate with tinned orange segments if wished
I dont like the rind so never add it

Answer 5

Did you look up the website?

Answer 6

make some your self it's lot cheaper.