Low-Fat Lemon Souffle Cheesecake Recipe

Low-Fat Lemon Souffle Cheesecake Recipe

  • 1 HONEY MAID Honey Grahams, crushed, divided
  • 2/3 cup boiling water
  • 1 pkg. (4 serving size) JELL-O Lemon Flavor Sugar Free Gelatin
  • 1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
  • 1 (8 ounce) container PHILADELPHIA Fat Free Cream Cheese
  • 2 cups thawed COOL WHIP FREE Whipped Topping
  1. Sprinkle half of the crumbs onto side of 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.
  2. Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Cool 5 minutes. Pour into blender container. Add cheeses; cover. Blend on medium speed until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in whipped topping.
  3. Pour into prepared pan; smooth top. Sprinkle remaining crumbs around outside edge. Refrigerate 4 hours or until set. Remove side of pan just before serving. Store leftover cheesecake in refrigerator.
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