LEMON SOUFFLé CHEESECAKE

Lemon Soufflé Cheesecake image

Don't be intimidated by the soufflé part! It describes the luscious texture of this lemony cheesecake-not the required skill level!

Provided by My Food and Family

Categories Recipes

Time 4h15m

Yield 8 servings

Number Of Ingredients 6

Ingredients

1 graham cracker, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 pkg. (0.3 oz.) JELL-O Lemon Flavor Sugar Free Gelatin
1 cup BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese
1 container (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese
2 cups thawed COOL WHIP FREE Whipped Topping

Steps:

Sprinkle half the graham crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.
Add boiling water to gelatin mix in 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. Pour into large bowl. 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.

Nutrition Facts : Calories 130, Fat 5 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g