Granny Apple Cheesecake

Ingredients

Crust

• 1 1/4 cups Graham cracker crumbs
• 1/4 cup butter, 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)

Instructions

Crust

1. 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

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