LEMON APPLE CHEESECAKE
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.
Provided by CoolMonday
Categories Cheesecake
Time 30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Chill evaporated milk.
- Mix lemon gelatin and unflavored gelatin.
- Add boiling water and stir until dissolved.
- Allow to cool.
- In separate bowl, combine cream cheese and sugar.
- Blend until smooth and creamy.
- Stir in apple sauce, vanilla and cooled gelatin mixture.
- Chill until mixture is well thickened.
- Make crust (see below).
- Whip thickened apple-gelatin mix while gradually adding chilled milk.
- Continue whipping after blended until very light and fluffy and about doubled in volume.
- Put into crust.
- Sprinkle top with remaining nuts or chocolate sprinkles as I did.
- Chill until well set at least 5 hours or overnight.
- CRUST.
- Grease spring form pan.
- mix crumbs, brown sugar, melted butter, and 1/4 cup chopped walnuts.
- Press crumb mixture firmly into bottom and about 2 inches up on sides of greased spring form pan.
Nutrition Facts : Calories 538.5, Fat 26.4, SaturatedFat 12.3, Cholesterol 61.7, Sodium 370.4, Carbohydrate 68.1, Fiber 1.8, Sugar 39, Protein 10.3
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