Creamy Lemon Cheesecake

1. 1

   Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.

2. 2

   Cool 5 minutes.

3. 3

   Pour into blender container.

4. 4

   Add cheeses; cover.

5. 5

   Blend on medium speed until smooth, occasionally scraping down side of blender container.

6. 6

   Pour into large bowl.

7. 7

   Gently stir in whipped topping.

8. 8

   Pour into 8- or 9-inch springform pan or 9-inch pie plate sprayed with cooking spray.

9. 9

   Refrigerate 4 hours or until set.

10. 10

    Loosen cake from side of pan; remove rim.

11. 11

    Store leftover cheesecake in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.