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Lemon 'N Grape Cheesecake

photo by:kraft
time
prep:
20 min
total:
4 hr 35 min
servings
total:
8 servings

What You Need

2
pkg.  (4-serving size each) JELL-O Lemon Flavor Gelatin, divided
2
Tbsp.  sugar
2/3
cup  boiling water
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
cup  BREAKSTONE'S or KNUDSEN Cottage Cheese
1
tsp.  grated lemon zest
1/2
cup  seedless green grapes, halved
1/2
cup  seedless red grapes, halved
3/4
cup  boiling water
3/4
cup  cold seltzer

Make It

EMPTY 1 pkg. of the gelatin into medium bowl. Add sugar; mix well. Gradually add 2/3 cup boiling water, stirring at least 2 min. until completely dissolved. Pour into blender container. Add cream cheese, cottage cheese and lemon zest; cover. Blend well. Pour into 8-inch springform pan. Refrigerate 1 hour 15 min. or until set. Arrange grapes in two clusters on top of cheesecake.

STIR 3/4 cup boiling water into remaining dry gelatin mix in small bowl at least 2 min. until completely dissolved. Stir in cold seltzer. Place in larger bowl of ice water. Stir 5 to 7 min. or until slightly thickened (consistency of unbeaten egg whites). Carefully pour gelatin over top of cheesecake, covering grapes completely. Refrigerate 3 hours or until firm.

RUN small knife which has been dipped in hot water carefully around edge of cheesecake. Remove rim of pan. Store cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise
Dessert can be a part of a balanced diet, but remember to keep tabs on portions.
Substitute
Substitute club soda for the seltzer.
Special Extra
Garnish with fresh mint leaves just before serving.
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