Light Cottage Cheese Cake
|Graham cracker crumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||2 Tablespoon, softened|
|Unflavored gelatin||2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Cottage cheese||16 Ounce (1 Container)|
|Sugar||1⁄2 Cup (8 tbs)|
|Eggs||2 , separated (At Room Temperature)|
1. Preheat oven to 350°F. In 9" by 3" spring-form pan, with hand, mix graham-cracker crumbs and butter or margarine; press onto bottom of pan. Bake crust 10 minutes; cool on wire rack.
2. In 1-quart saucepan, evenly sprinkle gelatin over water; let stand 1 minute to soften gelatin slightly. Cook over medium heat, stirring constantly, until gelatin completely dissolves. Remove saucepan from heat; set aside.
3. From lemon, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Into large bowl, press cottage cheese through fine sieve. With mixer at medium speed, beat cottage cheese, sugar, egg yolks, lemon peel, lemon juice, and gelatin mixture until smooth, occasionally scraping bowl with rubber spatula. Refrigerate until mixture mounds slightly when dropped from a spoon, about 10 minutes.
4. In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. With rubber spatula or wire whisk, fold beaten egg whites into cottage-cheese mixture. Spoon mixture over crust in pan; cover and refrigerate until firm, at least 3 hours.