Directions Preparation:25min › Extra time:8hours chilling › Ready in:8hours25min
Mix together the base ingredients then press into the bottom and sides of a 20cm spring form tin.
Dissolve gelatine and lemon rind in hot water then cool. Cream together cottage cheese and sugar. Add the cooled gelatine and the lemon juice.
Whip the chilled evaporated milk to soft peaks in a chilled bowl. Beat in the cottage cheese mixture and the vanilla. Pour into the crumb base then chill over night. Serve with cream and dusting of nutmeg.