Lemon Refrigerator Cheesecake

• 3/4 c. sugar
• 2 envelopes unflavored gelatin
• 1/4 tsp. salt
• 2 beaten egg yolks
• 1 (6 oz.) can (2/3 c.) evaporated milk
• 1 tsp. grated lemon peel
• 3 c. cream-style cottage cheese, sieved
• 1 Tbsp. lemon juice
• 1 1/2 tsp. vanilla
• 2 egg whites
• 1/4 c. sugar
• 1 c. whipping cream, whipped
• 1 recipe Crumb Crust (below)

1. Thoroughly mix 3/4 cup sugar, gelatin and salt.
2. Stir in egg yolks and evaporated milk.
3. Cook and stir over low heat until gelatin dissolves.
4. Remove from heat.
5. Add peel; cool.
6. Stir in cottage cheese, lemon juice and vanilla.
7. Chill, stirring occasionally, until mixture mounds when spooned.
8. Beat egg whites until soft peaks form; gradually add 1/4 cup sugar, beating to stiff peaks.
9. Fold into gelatin mixture.
10. Fold in whipped cream. Pour into crust.
11. Sprinkle with reserved crumbs.
12. Chill until firm, about 3 hours.
13. Makes 10 servings.

sugar, unflavored gelatin, salt, egg yolks, milk, creamstyle cottage cheese, lemon juice, vanilla, egg whites, sugar, whipping cream, recipe

Taken from www.cookbooks.com/Recipe-Details.aspx?id=193580 (may not work)