Lemon Apple Cheesecake

Submitted by CoolMonday

"I love to find things that don't have to be baked and are still delicious. This was given to me by my sister in law many (oh-so-many) years ago. You'll need a 7 or 8 inch spring form pan. This delicious dessert has a texture more like custard then cheesecake. Time does not inclued chilling. Note: The 1 2/3 cups of evaporated milk is slightly more then a 12oz can. I just added regular milk to bring it to 1 2/3."

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 1 pie
• Serves: 8

ingredients

• 394.39 ml evaporated milk
• 85.04 g package lemon gelatin
• 14.17 g unflavored gelatin
• 177.44 ml boiling water
• 226.79 g package cream cheese
• 177.44 ml granulated sugar
• 473.18 ml canned applesauce
• 9.85 ml vanilla
• 473.18 ml graham cracker crumbs or 473.18 ml gingersnap crumbs
• 29.58 ml brown sugar
• 59.14 ml butter or 59.14 ml margarine, melted
• 118.29 ml chopped walnuts

directions

1. Chill evaporated milk.
2. Mix lemon gelatin and unflavored gelatin.
3. Add boiling water and stir until dissolved.
4. Allow to cool.
5. In separate bowl, combine cream cheese and sugar.
6. Blend until smooth and creamy.
7. Stir in apple sauce, vanilla and cooled gelatin mixture.
8. Chill until mixture is well thickened.
9. Make crust (see below).
10. Whip thickened apple-gelatin mix while gradually adding chilled milk.
11. Continue whipping after blended until very light and fluffy and about doubled in volume.
12. Put into crust.
13. Sprinkle top with remaining nuts or chocolate sprinkles as I did.
14. Chill until well set at least 5 hours or overnight.
15. CRUST.
16. Grease spring form pan.
17. mix crumbs, brown sugar, melted butter, and 1/4 cup chopped walnuts.
18. Press crumb mixture firmly into bottom and about 2 inches up on sides of greased spring form pan.

Reviews

[Mareesme]

I added this cheesecake-y dessert to my cheesecake cookbook because of its wonderful flavors and delicious taste. The day after I made this I found out CoolMonday had just passed away. This and all her recipes are a wonderful addition to anyone's cookbook.

 

[mianbao]

This makes a lovely light summer dessert, not nearly as heavy as a usual cheesecake. I made half of the recipe in a deep 16 cm pan with a removable bottom. I decided to make a small cake because there were only two diners, but am now regretting that I didn't make a larger one. Thank you very much for sharing this recipe with us.