Lemon Souffle Cheesecake
Source of Recipe
posted by billk54 at rc
List of Ingredients
nonstick cooking spray
1 graham cracker, crushed or 2 tablespoons graham cracker crumbs, divided
1 4 serving size package sugar free low calorie lemon gelatin
3/4 cup boiling water
1 cup 1% low fat cottage cheese
8 ounce tub light cream cheese
2 cups thawed light or fat free whipped topping
Recipe
Spray an 8 inch or 9 inch spring form pan or 9 inch pie plate with nonstick cooking spray. Sprinkle 1 tablespoon of graham cracker crumbs on the sides of the pan; set aside.
Place the gelatin in a medium sized bowl. Stir in the boiling water until the gelatin is completely dissolved, about 2 minutes.
Pour the mixture into a blender or food processor fitted with the metal blade. Add cottage cheese and cream cheese. Blend or process on medium speed until smooth. Pour the mixture into a large bowl and fold in the whipped topping to completely incorporate.
Pour the mixture into a prepared pan and smooth top. Sprinkle the remaining 1 tablespoon of graham cracker crumbs around the outside edge.
Refrigerate 4 hours or until set. Remove side of pan just before serving.
Yield: 8 Servings
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