Soften gelatin in water for 5 minutes. In the top of the double boiler beat egg yolks slightly; stir in softened gelatin, table cream, and sugar. Place over boiling water and cook, stirring constantly, until the mixture coats a spoon. Remove from heat; stir in cottage cheese, salt, vanilla, lemon juice, and peel. Cool. Fold in cream. While filling is cooling, combine ingredients for crust; take out ⅓ of mixture and set aside. Use remainder of crumbs to line bottom and sides of a spring mold or deep 9-inch layer cake pan. Pour filling into pan. Sprinkle remaining crumbs on top. Chill several hours before serving.
Cottage Cheese Cake
2 cups fine melba toast crumbs
1½ cups sugar
1 teaspoon cinnamon
½ cup melted butter
6 eggs
1½ tablespoons lemon juice
½ teaspoon salt
½ cup coffee cream