1 1/4 c Graham cracker crumbs
6 tb Sugar
1/4 c Butter -- melted
2 Envelopes
3 tb Water
1 1/2 c Cottage cheese
Grated rind & juice of 1
Lemon
2 Eggs -- separated
1 1/4 c Half & half
1 qt Strawberries
Unflavored gelatin
Combine the cracker crumbs, 2 tablespoons of the sugar and the melted
butter; mix well. Press the crumb mixture firmly and evenly onto the
bottom of an 8 inch springform pan. Chill until firm.
Stir the gelatin into the water in a small metal bowl. Set in hot
water until the gelatin dissolves. Combine the cheese, lemon rind
and juice, egg yolks, half & half, gelatin and the remaining 4
tablespoons sugar in the blender. Whirl until smooth. Transfer to a
bowl.
Beat the egg whites until stiff and fold into the cheese mixture.
Pour into the springform pan and refrigerate until chilled and set.
Remove the cheesecake from the pan and arrange the strawberries on
top. Decorate with whipped cream if desired.
