3/4 cup Graham cracker crumbs
3 tbsp butter,
melted
2 tbsp sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
Combine in 8" springform pan half of mixture and line bottom only.
2 envelopes gelatin
2 eggs,
separated
1 cup milk
3/4 cup sugar
1 tsp grated lemon rind
1 tbsp lemon juice
1 tsp vanilla extract
3 cups creamed cottage
cheese
1 cup cream 35%, whipped
Combine gelatin and sugar in medium saucepan.
Beat egg yolks with a fork, then stir in milk gradually. Stir
into gelatin mixture and place over low heat.
Cook, stirring constantly, for 3-5 minutes or until gelatin
dissolves and mixture is slightly thickened.
Remove from heat and stir in lemon rind, lemon juice and
vanilla.
Beat cottage cheese in Mixmaster at speed 10 for 3-4 minutes or
until smooth.
Stir in gelatin mixture, then chill, stirring occasionally, until
mixture mounds slightly when dropped from a spoon.
Beat egg whites to firm peaks. Add 1/4 sugar gradually and beat
until very stiff.
Fold into gelatin mixture, then fold in whipped cream.
Turn into prepared pan and sprinkle with remaining crumb
mixture.
Chill 3-4 hours or overnight.
Before serving run thin knife along sides of pan and release
springform.