Lemon Cheesecake I
1 pkg. (6 oz.) lemon flavor gelatin
2 cups hot water
1/2 cup cold water
2 large eggs, separated
3 cups (1-1/2 lbs.) cream style cottage cheese
1 teaspoon grated lemon rind
1 dash salt
1/4 cup sugar
1 cup cream for whipping
In medium-size saucepan, dissolve gelatin in hot water; pour 1/2 cup into 1-cup measure; stir in cold water; set aside at room temp for later.
In small bowl, beat egg yolks slightly; slowly stir in a generous 1/2 cup of the hot gelatin mixture, then stir back into remaining gelatin mixture in saucepan. Cook, stirring constantly, 3 minutes; remove from heat. Chill 30 minutes just until as thick as unbeaten egg white.
Into 8 cup mold, pour saved 1 cup gelatin mixture; chill 15 minutes just until sticky-firm.
Into large bowl, press cottage cheese through a sieve; stir in thickened gelatin-custard mixture, lemon rind & salt.
In small bowl, beat egg whites until foamy-white & double in volume; beat in sugar, 1 tbs. at a time, until meringue forms soft peaks.
In med.-size bowl, beat cream until stiff.
Fold meringue, then whipped cream into thickened gelatin-cheese mixture until no streaks of white remain; spoon over sticky-firm layer in mold. Chill at least 6 hrs until firm.
When ready to serve, run a sharp-tip thin-bladed knife around top of dessert, then dip mold "very quickly" in & out of pan of hot water. Cover with serving plate; turn upside down; gently lift off mold. Garnish with sprigs of fresh mint.