No Bake Granny Apple Cheesecake

Had 3 small Granny Apples left in my fridge and did not know else what to do with them. Been drinking apple juice for the past 2 weeks...yeah, they were too sour to eat, had to mix with some carrot juice.

Mum's birthday was around the corner and I've always wanted to make her a non-bake cheesecake. Just didn't know what flavour to do, already made blueberry, strawberry and Oreos....wanted to try something new. Found a recipe online but it was with eggs and ground cinnamon....didn't want any of these in the cake so I omitted them and modified the recipe a little...Granny Apple Cheesecake

Crust:
6 pieces Digestive biscuits
1/4 cup peanut butter, melted

In a small bowl, combine all ingredients. Mix well. Press firmly into a 8-inch springform pan( I used loose bottom type). Chill for 1 hour.

Apple-Cheese Filling:
1 tbsp gelatine
1/2 cup granulated sugar
1 tbsp icing sugar
1/2 cup low fat milk
1 tablespoon lemon juice
500 gms Philly cream cheese
100 gms non diary whipped cream
2 large Granny Smith apples, pared, cored
and chopped into cubes (2 cups)

In a medium saucepan, combine gelatine with 1/2 cup sugar. Stir in milk and lemon juice. Cook over low heat, stirring constantly with a wire whisk, until gelatine dissolves. Remove from heat.

In a large bowl, beat cream cheese until smooth. Gradually beat in gelatine mixture. Stir in apple cubes. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In a small bowl, whip non diary cream with icing sugar until stiff peaks form. Fold into apple-cheese mixture. Pour into prepared pan. Chill overnight or 8 to 12 hours until firm.

The cake turned out to be a bit wobbly, tasted weird at first (first time tasting chilled apple cheesecake, not sure what to compare to) but the recipe's definitely a keeper.