2 env. unflavored gelatin
1 c. granulated sugar
1/4 tsp. salt
2 eggs, separated
1 c. milk
1 tsp. grated lemon rind
1 tbsp. lemon juice
2 tbsp. light rum or 2 tsp. rum flavoring
3 c. (1 1/2 lb.) creamed cottage cheese
Nut crumb crust
1 c. heavy cream, whipped

1. Mix the gelatin, 3/4 cup of the sugar and the salt in the top of a double boiler.

2. Beat the egg yolks, add the milk and add to the gelatin mixture. Cook over boiling water, stirring until the gelatin dissolves and the mixture thickens slightly, or about 10 minutes.

3. Remove the mixture from the heat and add the lemon rind, lemon juice and rum. Cool.

4. Whip the cottage cheese with an electric beater until smooth, or rub through a sieve into a large bowl. Stir in the cooled gelatin mixture. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.

5. While the gelatin mixture is chilling, prepare the nut-crumb mixture and set aside.

6. Beat the egg whites until stiff but not dry. Gradually add the remaining sugar and beat until very stiff. Fold into the gelatin-cheese mixture. Fold in the whipped cream and turn into pan lined with nut-crumb crust. Chill before serving.

NUT-CRUMB CRUST:

2 tbsp. melted butter
1 tbsp. sugar
1/4 c. finely chopped nuts
2/3 c. graham cracker crumbs
1/4 tsp. cinnamon
1/4 tsp. nutmeg

1. Mix together all the ingredients.

2. Sprinkle half the crumb mixture on the bottom of an 8 inch springform pan. Turn the cheesecake mixture into the pan and sprinkle with the remaining crumbs. Chill until firm.