CREAMY LEMON CHEESECAKE
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.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 170, Fat 14 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 35 mg, Sodium 250 mg, Carbohydrate 7 g, Fiber 0 g, Sugar 4 g, Protein 6 g
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