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Lemon Souffle Cheesecake

Submitted by: Mary on 07/23/2003
2909 views
2.82 avg rating
198 votes
 
 
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Ingredients

CRUST:

2 1/2 C Almond flour

2/3 C Granular splenda

2 1/4 C Butter, cold, unsalted, cut into small pieces.
FILLING:

2/3 C Boiling water

1 pkg (4 serving size) jello sugar free lemon jello

1 C Cottage Cheese

1 (8oz) container Cream cheese

2 C Extra creamy cool whip

Directions

Preheat oven to 350F.



Lightly grease a 9-inch springform pan with PAM spray.



Combine almond flour and granular splenda in food processor or blender. Process on/off about 5 seconds to mix.



Sprinkle butter pieces over the almond flour mixture. Process on/off about 1 minute or until resembles course meal.



Add 2 t ice cold water and process until dough just begins to form a ball. Add more water is necessary, but dough should NOT be wet or sticky.



Turn dough into prepared pan, and press to form a smooth, uniform layer on bottom of springform pan only.



Bake in the center of oven for 15-17 minutes or until just beginning to brown. Remove from oven and allow to cool completely.



Stir boiling water into jello in a large bowl at least 2 minutes until completely dissolved. Cool 5 minutes.



Pour into blender container, add cheeses, cover. Blend on medium until smooth, occasionally scraping down the side of the bowl.



Pour into large bowl.



Gently stir in cool whip.



Pour into prepared pan and chill 4 hours or until set. Remove springform pan just before serving and garnish with additional cool whip and the zest of a lemon.

Servings

8

Calories

6

Time to prepare

15 minutes

Difficulty

Easy
 

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