No-Bake Lemon Cheesecake

• 1 c. brown edge lemon wafer crumbs
• 1/4 c. butter or margarine, melted
• 2 Tbsp. sugar
• 2 envelopes unflavored gelatin
• 3/4 c. sugar
• 3 eggs, separated
• 1 c. milk
• 1 lb. large curd cottage cheese
• 1 1/2 tsp. grated lemon rind
• 1/4 c. lemon juice
• 1 c. heavy cream

1. Combine crumbs, butter and 2 tablespoons sugar in small bowl. Press onto bottom of 9-inch spring-form pan, reserving 2 tablespoons for top.
2. Combine gelatin, 1/2 cup of the sugar and egg yolks in medium saucepan.
3. Beat with rotary beater until well mixed.
4. Stir in milk until well blended.
5. Cook over medium heat, stirring constantly until sugar and gelatin are dissolved and mixture is slightly thickened, about 5 minutes.
6. Cool.
7. Press cheese through sieve or food mill into a large bowl.
8. Stir in cooled gelatin mixture, lemon rind and juice.
9. Beat egg whites until foamy in a small bowl.

brown edge lemon wafer crumbs, butter, sugar, unflavored gelatin, sugar, eggs, milk, cheese, lemon rind, lemon juice, heavy cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=377965 (may not work)