Cottage Cheesecake

 

Graham wafer crust:

Combine:

2 cups graham wafer crumbs

1/4 cup sugar

1/2 tsp cinnamon

with fork, stir in

1/2 cup melted butter or margarine

Press into bottom of 13 x 9" pan

Bake @ 350 degrees 10 minutes. Cool

Filling:

2 envelopes gelatin

1 cup sugar

1/4 teaspoon salt

2 eggs, separated

1 cup milk

1 teaspoon lemon rind

3 cups cottage cheese

Juice of 1 1/2 lemons

1 teaspoon vanilla

1 cup whipping cream

1. Line 13 x 9" pan with graham wafer crust. Bake & cool

2. In saucepan beat egg yolks & milk, add 3/4 cup sugar which has been mixed with gelatin & salt. Cook until gelatin dissolves, add lemon rind

Cool until slightly thick, not hard

(can put in sink of ice water)

2. In blender, blend cottage cheese until smooth, add lemon juice - add gelatin mixture.

3. Beat egg whites stiff, add 1/4 cup sugar a Tablespoon at a time.

4. Whip cream, add vanilla & sweeten with icing sugar (1 Tablespoon)

 

5. Add 3 & 4 to gelatin mixture, fold in

6. Pour mixture into prepared crust.

   Chill. Top with cherry pie filling