No Bake Cheesecake

2 eggs separated
1 cup milk
2 envelopes unflavoured gelatin
1 cup sugar
1/4 teaspoon salt
1 teaspoon grated lemon peel
3 cups creamed cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla extract
unbacked crumb crust
1 cup heavy cream
chopped nuts or canned fruit for garnish

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.