|2||cups||graham cracker crumbs||*|
Mix together graham cracker crumbs, sugar, melted butter and cinnamon.
Press on the bottom and sides of a 10 inch springform pan.
Combine the sugar, salt and egg yolks and beat until light.
Mix together the lemon juice and cornstarch and add to the egg mixture.
Add the cottage cheese to the mixture and cook in the top of a double boiler over simmering water until thick, stirring constantly. Remove from heat and cool.
Add the lemon rind and vanilla; mix well.
Beat the egg whites until stiff and gently fold into the mixture.
Pour into the crust and place in the refrigerator until firm.
Serves 8 to 10 .
First published: 1996-01-27 last updated: 2015-02-09