LEMON CHIFFON CHEESE CAKE

INGREDIENTS

1 1/2 cups graham cracker crumbs (18)
1/3 cup sugar
1 tsp. cinnamon
1/2 cup butter, melted
2 envelopes unflavored gelatin
1/4 cup cold water
2 slightly beaten egg yolks
1/2 cup milk
1 c. plus 2 tbsp. sugar
1 tsp. salt
1 tbsp. grated lemon rind
2 c. cream-style cottage cheese
1/4 cup lemon juice
2 tsp. vanilla
1/4 teaspoon, and extract
1 c. heavy cream
2 egg whites, stiffly beaten
1/8 cup chopped nuts (optional)

COOKING DIRECTIONS

Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9 in. springform pan. Reserve the rest of the crumbs for topping.

Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.

Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.

Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.

Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.

Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.