Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2                    eggs -- separated
   1      cup           milk
   2      envelopes     gelatin -- unflavored
   1      cup           sugar
     1/4  teaspoon      salt
   1      teaspoon      lemon peel -- grated
   3      cups          creamed cottage cheese
   1      tablespoon    lemon juice
   1      teaspoon      vanilla extract
                        unbaked crumb crust
   1      cup           heavy cream
                        chopped nuts -- for garnish

Preparation:

In small bowl, beat egg yolks with milk until mixed; in 2-quart saucepan, stir gelatin with sugar and salt. Stir yolk mixture into gelatin mixture. Cook over medium heat, stirring, until mixture thickens and coats spoon. Remove from heat; add lemon peel; cool. Into large bowl, press cottage cheese through sieve; add lemon juice and vanilla. Add gelatin mixture. Chill about 30 minutes, stirring until mixture mounds when dropped from spoon. Meanwhile, press half of crust mixture in bottom of 9-inch springform pan. In small bowl with mixer at high speed, beat egg whites just until stiff peaks form; spoon onto gelatin mixture. Beat cream until soft peak form; spoon onto egg whites; fold egg whites and cream into gelatin mixture. Pour gelatin mixture into prepared springform pan. Sprinkle top with remaining crumb mixture and refrigerate until firm.