DESSERTS = Fluffy Cheesecake

By pattiwarner

Ingredients

• 3 Tbsp. melted butter
• 3/4 cup graham cracker crumbs
• 2 Tbsp. sugar
• 1/4 tsp. cinnamon
• 2 env. unflavored gelatin
• 3/4 cups sugar
• 2 eggs, separated
• 1 cup milk
• 1 tsp. grated lemon rind
• 1 Tbsp. lemon juice
• 1 tsp. vanilla extract
• 3 cups creamed cottage cheese
• Egg whites from separated eggs
• 1/4 cup sugar
• 1 cup whipping cream, whipped

Preparation

Step 1

Combine butter, 2 Tbsp. sugar, graham cracker crumbs and cinnamon. Press 1/2 cup crumb mixture in to 8 or 9 inch spring form pan.

Combine gelatin and 3/4 cup sugar in medium saucepan. Beat egg yolks, then stir milk in gradually. Stir the milk mixture into the gelatin mixture and place over low heat. Cook stirring constantly for 3 to 5 minutes or until gelatin dissolves and mixture is slightly thickened. Remove from heat and stir in lemon rind, lemon juice and vanilla extract. Beat the cottage cheese in food processor until smooth. Stir into the gelatin mixture, then chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat egg whites until stiff but not dry. Add 1/4 cup of sugar gradually and beat until very stiff. Fold into gelatin mixture, then fold in the whipped cream.

Turn into pan and sprinkle with remaining crumb mixture. Chill 3 to 4 hours or until firm. Loosen side of pan with sharp knife and release springform pan.