1/2 c. sugar
3 egg yolks
1/2 c. milk
1 tsp. vanilla
3/4 c. water
2 pkgs. Knox gelatin
2 lbs. cottage cheese
Beaten egg whites
1/2 pt. whipping cream
16 to 20 graham crackers
3 tbsp. sugar
3 tbsp. butter
Cinnamon

Crush the graham crackers to crumbs; add butter, cinnamon, and sugar to make crust to line a large 10 x 13 inch pan; set aside.

Scald egg yolks, sugar, and milk; stir but do not let burn. Add vanilla. Dilute the gelatin in water until absorbed. Put the cottage cheese through a sieve or add to gelatin mixture and blend in the blender. Beat egg whites until stiff and add. Beat cream until stiff and add, mixing well. Pour into crust and sprinkle a little of the crust on top. Chill at least 2 to 3 hours.

This recipe comes from a "singing friend" of long ago, during the war. Her family were Polish and so I've always called it my "Polish cheesecake", my family loves it!