LEMON CHIFFON CHEESE CAKE 1 1/2 cups graham cracker crumbs (18)1/3 cup sugar1 tsp. cinnamon1/2 cup butter, melted2 envelopes unflavored gelatin1/4 cup cold water2 slightly beaten egg yolks1/2 cup milk1 c. plus 2 tbsp. sugar1 tsp. salt1 tbsp. grated lemon rind2 c. cream-style cottage cheese1/4 cup lemon juice2 tsp. vanilla1/4 teaspoon, and extract1 c. heavy cream2 egg whites, stiffly beaten1/8 cup chopped nuts (optional)
Combine Graham cracker crumbs, 1/3 cup sugar and cinnamon. Blend in melted butter. Press half of the crumb mixture into the bottom of a 9-inch springform pan. Reserve the rest of the crumbs for topping.
Soften gelatin in cold water. In a double boiler or saucepan, beat egg yolks slightly, stir in milk, and the remaining amount of sugar and salt.
Cook over hot, not boiling water, stirring constantly until mixture begins to thicken or coats the back of a spoon. Remove pan from heat. Stir in the softened gelatin. Add lemon rind. Cool to the consistency of thick honey, then beat until light and airy.
Mash the cottage cheese until there are no more lumps. Add the lemon juice, vanilla and almond to extract. Blend in the gelatin mixture. Whip cream until stiff. Fold into gelatin mixture.
Beat egg whites until stiff, but not dry. Fold them in gently. Turn mixture out into the pan which was previously lined with Graham cracker crumbs. Sprinkle top of mixture with reserved crumbs and finely chopped nuts.
Chill several hours or overnight. Serve with blueberry or strawberry sauce, pureed fruit, or canned peaches.