Peach Cheesecake

Photo: flickr user tonydolor

Ingredients

cup zwieback cracker crumbs

cup powdered sugar

teaspoon nutmeg

cup melted butter

1 can cling peach slices - (15 ¼ oz)

3 eggs separated

cup granulated sugar

teaspoon salt

cup evaporated milk

1 env gelatin - (¼ oz)

cup large-curd cottage cheese

1 tablespoon grated lemon zest

cup lemon juice

1 teaspoon vanilla extract

Preparation

Combine crumbs, powdered sugar, nutmeg and butter and blend well. Press onto bottom and sides of deep 9-inch springform pan. Drain peaches, reserving 1/4 cup syrup, and set aside.

Beat egg yolks over medium heat in top of double boiler. Stir in 1/4 cup granulated sugar, salt and evaporated milk. Cook in top of double boiler over medium heat, stirring constantly, until mixture thickens, about 5 minutes.

Soften gelatin in reserved 1/4 cup peach syrup. Stir into hot custard. Remove from heat. Stir in cottage cheese, lemon zest and juice and vanilla. Set aside to cool at room temperature, about 20 minutes.

Beat egg whites until stiff. Gradually beat in remaining 1/4 cup granulated sugar. Fold into custard mixture and turn into crumb shell. Refrigerate until set, about 3 hours. Top with drained peaches, arranged in circular pattern.

This recipe yields 8 to 10 servings.