1 envelope Knox Gelatine
1 cup cold water
1 egg
1/4 cup milk
1/4 tsp. salt
1 cup cottage cheese (put through a sieve)
1 tbsp. lemon juice
1/2 tsp. lemon rind
1/2 cup cream or evaporated milk (whipped)

Beat yolk of egg slightly, add sugar, salt and milk and whipped evaporated milk.

Beat yolk of egg slightly, add sugar, salt and milk and cook over boiling water until mixture is of a custard-like consistency.

Soften the gelatine in cold water and soak for 5 minutes; stir until dissolved.

Add to hot custard and stir to mix well. Add cottage cheese, lemon juice and rind, mixing well.

Cool. When mixture begins to thicken, fold in whipped cream or whipped evaporated milk and the stiffly beaten egg white.

Make crumbs for bottom and top of Cheese Cake as follows:

Crush nine slices sweetened Zwieback or one cup corn flakes or crumble 4 double graham crackers.

Mix thoroughly with 1/4 cup melted butter, 2 tbsp. sugar and 1/2 tbsp. cinnamon.

Press half (or more) of the crumbs into the bottom of pan, add cheese mixture. Sprinkle top with the remaining crumbs and chill thoroughly.

When firm, unmold or serve directly from dish.