|Melted butter||3 Tablespoon|
|Graham cracker crumbs||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Eggs||2 , separated|
|Milk||1 Cup (16 tbs)|
|Grated lemon rind||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Vanilla extract||1 Teaspoon|
|Creamed cottage cheese||3 Cup (48 tbs)|
|Whipping cream||1 Cup (16 tbs), whipped|
Combine butter, graham-cracker crumbs, 2 tablespoons sugar, cinnamon, and nutmeg in bowl.
Press 1/2 cup crumb mixture into 8 or 9-inch springformpan.
Combine gelatin and 3/4 cup sugar in medium saucepan.
Beat egg yolks.
Stir in milk gradually.
Stir into gelatin mixture; place over low heat.
Cook, stirring constantly, 3 to 5 minutes or until gelatin dissolves and mixture is slightly thickened.
Remove from heat.
Stir in lemon rind, lemon juice, and vanilla.
Beat cottage cheese with electric mixer at high speed 3 to 4 minutes or until smooth.
Stir into gelatin mixture.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Beat egg whites until stiff but not dry.
Gradually add 1/4 cup sugar; beat until very stiff.
Fold into gelatin mixture; fold in whipped cream.
Turn into prepared pan; sprinkle with remaining crumb mixture.
Chill 3 to 4 hours or until firm.
Loosen sides of pan with sharp knife; release springform.
An 8-cup loaf pan can be used instead of spring-form pan.
Grease loaf pan lightly.
Cut waxed paper to fit pan; line pan.