Granny Apple Cheesecake

 

  Printer friendly version.

Crust 1 1/4 cups graham cracker crumbs 1/4 cup butter or margarine, melted 2 tablespoons granulated sugar 1/4 teaspoon ground cinnamon Apple-Cheese Filling 2 envelopes unflavored gelatine 3/4 cup granulated sugar, divided 1 cup low fat milk 2 eggs, separated 1 tablespoon lemon juice 1/2 teaspoon grated lemon peel 1/4 teaspoon salt 2 cups (1 pound) small curd cottage cheese 2 large Granny Smith apples, pared, cored and shredded (2 cups)

The Directions

In a small bowl, combine all ingredients. Mix well. Press firmly into a 9-inch springform pan, cover bottom and 1 1/4 inches up sides. Chill for 1 hour.

In a medium saucepan, combine gelatine with 1/2 cup sugar. Stir in milk, egg yolks, lemon juice, lemon peel and salt. Cook over low heat, stirring constantly with a wire whisk, until gelatine dissolves. Remove from heat.

In a large bowl, beat cottage cheese until smooth. Gradually beat in gelatine mixture. Stir in shredded apples. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In a small bowl, beat egg whites until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Fold into apple-cheese mixture. Pour into prepared pan. Chill overnight or 8 to 12 hours until firm.

Source: E-Cookbooks.net

To help your cheesecake come out just right, check out these cheesecake baking tips.