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Low-Fat Lemon Souffle Cheesecake

Low-Fat Lemon Souffle Cheesecake recipe
photo by:kraft
Don't be intimidated by the soufflé part! It describes the luscious texture of this lemony cheesecake—not the required skill level!
15 min
4 hr 15 min
8 servings
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What You Need

 graham crackers, crushed (about 3 Tbsp.), divided
cup  boiling water
pkg.  (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
cup  BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
container  (8 oz.) PHILADELPHIA Fat Free Cream Cheese
cups  thawed COOL WHIP FREE Whipped Topping

Make It

SPRINKLE half the crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.

ADD boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Cool 5 min. Blend gelatin mixture and cheeses in blender until smooth, occasionally scraping down side of blender container. Pour into large bowl. Gently stir in COOL WHIP.

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.

Kraft Kitchens Tips

Special Extra
Garnish with lemon zest and mint sprigs.
Low-Fat Tropical Dream Cheesecake
Prepare using JELL-O Orange Flavor Sugar Free Gelatin. Top with 1/2 cup chopped fresh pineapple and 1 kiwi, peeled and sliced, just before serving.
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