1 c. graham cracker crumbs
Sugar
1/4 c. softened butter
2 env. gelatin
2 eggs, separated
1 c. milk
1/4 tsp. salt
2 tbsp. grated lemon rind
3 c. creamed cottage cheese
1 tbsp. lemon juice
1 c. heavy cream, whipped

Blend cracker crumbs, 2 tablespoons sugar and butter together. Press firmly into even layer on bottom of springform pan. Chill. Soften gelatin in 1/2 cup water. Beat egg yolks slightly in top of double boiler. Add 1 cup sugar, milk and salt. Cook, stirring over hot water until mixture thickens. Stir in gelatin; remove from heat.

Combine lemon rind, cottage cheese and lemon juice; stir in gelatin mixture. Refrigerate until mixture mounds slightly when dropped from spoon. Beat egg whites until frothy. Beat in 1/4 cup sugar gradually until mixture forms stiff peaks. Fold into cottage cheese mixture; fold in whipped cream. Pour into prepared pan. Refrigerate until firm. Remove from pan; place on serving dish.

GLAZE:

1/4 c. fresh crushed strawberries
1/2 c. sugar
1 tbsp. cornstarch
1 tsp. lemon juice
Whole strawberries, halved

Simmer crushed strawberries in 1/4 cup water for 3 minutes. Strain juice from berries. Combine sugar and cornstarch in saucepan. Blend in strawberry juice and lemon juice. Cook, stirring until mixture thickens and boils for 1 minute. Cool. Arrange halved berries on top of cake. Spoon thin layer of glaze over strawberries. Yield: 12 servings.