One family member (my sister) only requests to have this orange coconut cheesecake; it is so tasty there never is any complaints.
Here is the recipe:
1 cup orange juice
2 envelopes unflavored gelatin
3/4 cup sugar
2 eggs, at room temperature, separated
1/2 teaspoon salt
2 cups (1 lb.) fine-curd creamed cottage cheese, at room temperature
Grated rind of 1 orange
2 tablespoons lemon juice
1 cup heavy cream, stiffly beaten
1 cup flaked coconut, toasted
1 teaspoon grated orange rind
Prepare crust and chill.
Put orange juice in a saucepan and sprinkle with the gelatin. Let stand 5 minutes, and then stir in sugar, egg yolks and salt. Stir over low heat until sugar and gelatin are dissolved and mixture coats a metal spoon. Set aside to cool.
In a large bowl of an electric mixer, beat cheese until fairly smooth. Beat in orange rind, lemon juice and cooled thickened gelatin mixture. Beat egg whites until stiff peaks form and fold into cheese mixture. Fold in whipped cream. Pour into crust and chill overnight, or until firm.
Combine toasted coconut and orange rind and sprinkle over top.
Combine 2/3 cups finely crushed vanilla wafers, 1/3 cup flaked coconut, 1 teaspoon grated orange rind and 2 tablespoons melted butter or margarine. Press on bottom of 9″ spring form or other loose-bottom pan. Chill