Lemon Soufflé Cheesecake
4 Hr(s) 15 Min(s)
15 Min(s) Prep
4 Hr(s) Cook
Don't be intimidated by the soufflé part! It describes the luscious texture of this lemony cheesecake—not the required skill level!
What You Need
Select All
8 servings
Original recipe yields 8 servings
1 graham cracker, crushed (about 3 Tbsp.), divided
2/3 cup boiling water
1 cup 2% milkfat low fat cottage cheese
Let's Make It
1
Sprinkle half the graham crumbs onto side of 8- or 9-inch springform pan or pie plate sprayed with cooking spray.
2
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.
3
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.
Kitchen Tips
Tip 1
Special Extra
Garnish with lemon zest and mint sprigs.
Tip 2
Low-Fat Tropical Dream Cheesecake
Prepare using JELL-O Zero Sugar Orange Flavor Gelatin. Top with 1/2 cup chopped fresh pineapples and 1 kiwi, peeled and sliced, just before serving.
Nutrition
Calories
130
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 240mg
10%
Total Carbohydrates 12g
4%
Dietary Fiber 0g
0%
Sugars 6g
12%
Protein 5g
10%
Vitamin A
8%
Vitamin C
0%
Calcium
2%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
8 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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