No Bake Cheesecake

Let’s make it

1. Combine the gelatin, sugar and salt in the top of a double boiler.
2. Beat the egg yolks with the milk and add to the gelatin mixture. Cook over boiling water, stirring constantly, about 10 minutes, until dissolved and thickened.
3. Remove from the heat. Add the optional lemon rind and let cool.
4. Stir in the sieved cottage cheese, lemon juice and vanilla. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
5. Mix all crumb-topping ingredients and set aside.
6. Fold the stiffly beaten egg whites and whipped cream into the filling.
7. Pour into an 8-inch springform pan or a 9 × 12-inch glass dish. Sprinkle with the crumb topping.
8. Chill until firm.

From the complete review edition, pages 104–105. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.