Annie Mae's Lemony Cheese Cake

• 2 packages gelatin, unflavored
• 1/2 cup water cold
• 3 large eggs eparated
• 1 cup sugar
• 1/2 cup milk
• 1 dash salt
• 2 teaspoons lemon zest grated
• 3 tablespoons lemon juice
• 4 cups cottage cheese
• 1 cup cream
• 2 cups graham cracker crumbs
• 1/2 cup sugar
• 1/2 cup butter melted
• 2 each egg yolks
• 3/4 cup sugar
• 3 tablespoons butter
• 1 teaspoon lemon zest grated
• 2 tablespoons lemon juice
• 1 1/2 tablespoons cornstarch
• 3 tablespoons water

1. Sprinkle gelatin over cold water and allow to stand until softened.
2. Combine egg yolks, sugar, milk, and salt in top half of a double boiler and cook over shimmering water, stirring frequently until custard thickens and coats the spoon.
3. Place lemon rind, lemon juice, and cottage cheese in container of electric blender and blend until smooth.
4. Combine with cooled custard and blend well.
5. Chill until mixture begins to thicken.
6. Beat egg whites and cream separately until stiff; fold into cottage cheese mixture.
7. Pour into 2 Graham Cracker Crusts and chill until firm.
8. Spread with lemon custard topping before serving.

gelatin, water cold, eggs, sugar, milk, salt, lemon zest, lemon juice, cottage cheese, cream, graham cracker crumbs, sugar, butter, egg yolks, sugar, butter, lemon zest, lemon juice, cornstarch, water

Taken from recipeland.com/recipe/v/annie-maes-lemony-cheese-cake-3097 (may not work)