Lemon Chiffon Cherry Cheesecake
Yield
1 cakePrep
15 minCook
?Ready
5 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
|
Crust |
* | ||
| ¼ | cup |
graham cracker crumbs
|
*
|
|
Filling |
* | ||
| 3 | ounces |
gelatin, unflavored
lemon flavoured |
|
| ⅔ | cup |
water
boiling |
|
| 1 ½ | cups |
cottage cheese
low fat |
*
|
| 4 | ounces |
cream cheese (nonfat)
|
|
| 1 | package |
whipped cream
light |
*
|
|
Topping |
* | ||
| 20 | ounces |
cherry pie filling
canned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0 |
Crust |
* | |
| 59 | ml |
graham cracker crumbs
|
*
|
| 0 |
Filling |
* | |
| 86.7 | ml/g |
gelatin, unflavored
lemon flavoured |
|
| 158 | ml |
water
boiling |
|
| 355 | ml |
cottage cheese
low fat |
*
|
| 115.6 | ml/g |
cream cheese (nonfat)
|
|
| 1 | package |
whipped cream
light |
*
|
| 0 |
Topping |
* | |
| 578 | ml/g |
cherry pie filling
canned |
|
Directions
Crust: Sprinkle graham cracker crumbs on bottom and sides of a lightly sprayed 9-inch pie plate Filling: Dissolve gelatin in boiling water; pour into blender. Add cottage cheese and cream cheese; cover. Blend about three minutes, scraping sides as needed. Pour into large bowl. Fold whipped cream into cheese mixture. Chill until set, 5 to 6 hours. Topping: Top cheesecake with pie filling.
