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Creamy Lemon Cheesecake

Creamy Lemon Cheesecake recipe
photo by:kraft
Four ingredients and only 15 minutes are all you need to get this super-creamy, extra-luscious lemon cheesecake into the refrigerator for its chill time.
15 min
4 hr 15 min
8 servings
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What You Need

cup  boiling water
pkg.  (4-serving size) JELL-O Lemon Flavor Sugar Free Gelatin
cup  BREAKSTONE'S or KNUDSEN Cottage Cheese
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cut up, softened
cups  thawed COOL WHIP Whipped Topping

Make It

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. Pour into 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.

REFRIGERATE 4 hours or until set. Loosen cake from side of pan; remove rim. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Healthy Living
Save 3g of fat and 2g of saturated fat per serving by using COOL WHIP FREE Whipped Topping.
Special Extra
Garnish with fresh lemon slices and mint sprigs.
How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwavable bowl. Microwave on HIGH 15 seconds or until slightly softened.
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