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Granny Apple Cheesecake
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Crust:
1-1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
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.
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)
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.
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