3/4 pound (350g) Scotch Shortbread biscuits
4 ozs (120g) Butter
Melt butter, crush biscuits (use a plastic bag and a rolling pin) add melted butter, mix thoroughly and press into the bottom and sides of a buttered 9" (22cm) springform pan to come 1 and 1/2" (4cm) up the sides.
Place crumbed crust into refrigerator to set firm.
In a double saucepan combine:
8oz (225g) of creamed cottage cheese (Philadelphia cheese)
1/2 cup of sugar
3 beaten egg yolks (reserve the egg whites for later use)
1/4 cup of milk
pinch of salt
Cook for 10 minutes. Blend in:
1 tablespoon of gelatine
1/4 cup of cold water
1/4 cup of lemon juice
Cool the mixture
Beat 3 egg whites, gradually add a 1/4 cup of castor sugar until soft peaks form. Fold into cream cheese mixture then pour carefully over crumbed crust. Refrigerate until firmly set. Remove springform side CAREFULLY and serve slices with whipped cream and strawberries as a dessert or have as a slice of cake with coffee.