Recipe: Famous Barr cheesecake for Tom in GA

On January 23, Tom in Marietta, GA requested a recipe for cheesecake like the one that Famous Barr stores in St. Louis used to sell. This recipe is a chiffon style cheesecake like the one he remembers. I hope Tom will see this, and that it will help.

[Note the warning below regarding uncooked egg whites. Pasteurized egg whites should probably be substituted to ensure the highest degree of safety.]

NO-BAKE CHEESECAKE

2 envelopes unflavored gelatin
1 cup plus 1 tablespoon granulated sugar, divided
1/4 teaspoon salt
2 eggs, separated (see note)
1 cup milk
1 teaspoon grated lemon zest (colored portion of peel)
3 cups (24 ounces) cream-style cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons butter, melted
1/2 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup heavy cream

Mix together gelatin, 1 cup sugar and salt in the top of a double boiler.

Beat together egg yolks and milk; add to gelatin mixture. Cook over simmering water, stirring constantly until gelatin is dissolved and mixture thickens, about 10 minutes.

Remove from heat; stir in lemon zest. Let cool.

Force cottage cheese through a fine sieve. Add to gelatin mixture along with lemon juice and vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Meanwhile, in a large bowl, mix melted butter, remaining 1 tablespoon sugar, graham cracker crumbs, cinnamon and nutmeg; set aside.

Stiffly beat egg whites. In another bowl with clean beaters, beat cream until soft peaks form. Fold together whites and cream, then fold into chilled gelatin mixture.

Turn into 8-inch springform pan; sprinkle top with crumb mixture. Chill until firm.

PER SERVING (based on 12 servings): 254 calories; 13g fat (46 percent calories from fat); 8g saturated fat; 78mg cholesterol; 10g protein; 24g carbohydrate; 20g sugar; no fiber; 331mg sodium; 78mg calcium; 112mg potassium.

Note: This recipe contains raw egg whites, which may be contaminated with salmonella. It should be avoided by young children, the elderly and anyone with immune system deficiencies.