Granny Apple Cheesecake

No Photo



  • 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)


  1. Crust: 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.
  2. Apple-Cheese Filling: In a medium saucepan, combine gelatine with 1/2 cup sugar.
  3. 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.
  4. In a large bowl, beat cottage cheese until smooth.
  5. Gradually beat in gelatine mixture.
  6. Stir in shredded apples.
  7. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.
  8. 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.
  9. Chill overnight or 8 to 12 hours until firm.