Learn how to make Lemon Souffle Cheesecake, one Rita's recipes for healthy weight maintenance.

Lemon Souffle Cheesecake


  • 1 graham cracker, crushed
  • 2/3 cup boiling water
  • 1 small packet sugar-free lemon flavor JELL-O®
  • 1 cup 2% cottage cheese
  • 1 (8-ounce) container fat-free or reduced-fat cream cheese
  • 2 cups reduced-fat frozen whipped topping, thawed


  1. Sprinkle ½ of crumbs onto 8-inch springform pan or 9-inch pie plate which has been coated with cooking spray.
  2. In large bowl stir boiling water into gelatin. Continue stirring at least 2 minutes until completely dissolved. Pour into blender container.
  3. Add cheeses; cover. Blend on medium speed until smooth, scraping down sides occasionally.
  4. Pour into large bowl. Gently stir in whipped topping. Pour into prepared pan; smooth the top. Sprinkle with remaining crumbs.
  5. Refrigerate at least 4 hours or until set. Remove side of springform pan just before serving.

Makes 8 servings.