¾ cup sugar
2 envelopes (2 T) unflavored gelatin
¼ tsp salt
2 egg yolks, beaten
2 egg whites
1 cup milk
2 T instant coffee powder
3 cups cream-style cottage cheese, sieved
1 tsp. vanilla
¼ cup sugar
1 cup whipping cream, whipped
½ cup graham cracker crumbs
1 T sugar
1 T butter or margarine, melted
Blend first three ingredients. Stir in yolks and milk. Cook and stir over low heat until gelatin melts. Blend in coffee powder; let cool. Stir in cottage cheese and vanilla. Chill, stirring occasionally, till mixture mounds when spooned. Beat egg whites to soft peaks; gradually add ¼ cup sugar, beating to stiff peaks. Fold into gelatin mixture; fold in whipped cream. Pour into 8 or 9” spring form pan. Combine remaining ingredients; sprinkle over cake. Chill three to 4 hours.