3 c. Zweiback crumbs
1 1/2 c. granulated sugar
1 tsp. cinnamon
1 tsp. nutmeg
3/4 c. cool melted sweet butter
2 envelopes gelatin
1/2 c. boiling water
4 eggs, separated
3/4 c. light cream
1 lb. cream cheese
Grated rind of 1 lemon
1 c. heavy cream

Grease the inside of a 9 inch spring-form cake pan with a little vegetables shortening. Put the Zweiback crumbs in a bowl with 1 cup sugar, the cinnamon and nutmeg. Mix well and stir in the cool melted butter. Stir until they resemble very rich crumbs. Put 3/4 of these crumbs into the greased cake pan. Then with the back of a tablespoon, press completely and evenly against bottom and sides to line the cake pan, about a little under 1/2 inch thick all over. Mix the gelatin into the boiling water, leave until entirely soft. Mix the 1/2 cup sugar into the egg yolks in a heat-proof glass bowl and beat in well. Then put the bowl in a pan of boiling water over low heat. Beat with a whisk until thick. Mix in the dissolved gelatin and the light cream. Beat the cream cheese in a mixer until light and fluffy. Add the grated lemon rind and slowly and carefully mix in the ingredients from the bowl. Stiffly beat the egg whites, remove the cream cheese mixture from the machine and carefully fold in the beaten egg whites. Put the heavy cream in a metal bowl over another bowl of ice, beat with a whisk until thick. Fold this carefully into the cream mixture. Put into the lined cake pan and carefully and evenly cover the top with the rest of the crumb-crust mixture. Cover with a piece of plastic wrap and put into the freezer for two hours. Remove and leave at room temperature for half an hour. Carefully remove from pan. Serves 10.