Banana Cheesecake Supreme

Banana Cheesecake:

1 cup graham cracker crumbs, divided

2/3 cup sugar, divided

3 tablespoons butter, melted

2 (1/4-ounce) envelopes unflavored gelatin

2 large egg yolks

1/2 cup milk

1 tablespoon fresh lemon juice

1 teaspoon fresh grated lemon zest

3 cups cream-style cottage cheese

Frozen or dried egg white equivalent of 2 large egg whites

2 medium bananas

1 cup heavy cream, whipped

Lemon Glaze:

1/3 cup fresh lemon juice

1/2 cup sugar

1 teaspoon cornstarch

1/4 cup cold water

To serve:

3 medium bananas, peeled and cut into 1/4-inch slices

Combine 3/4 cup crumbs and 2 tablespoons sugar; stir in butter. Press evenly on bottom of a 9-inch springform pan. Chill.

Mix gelatin and remaining sugar in a nonreactive saucepan. Beat together egg yolks and milk; stir into gelatin mixture. Over low heat, stir until gelatin is completely dissolved. Remove from heat and stir in lemon juice and zest. Beat cottage cheese on high speed of an electric mixer until very smooth. On medium speed, gradually beat in the gelatin mixture.

Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

Beat egg whites according to package instructions until stiff but not dry. Fold into gelatin mixture. Peel 2 bananas and dice. Fold bananas into gelatin mixture, then fold in whipped cream. Transfer to prepared springform pan. Chill until firm, at least 3 hours or overnight.

To make glaze: Combine lemon juice and sugar in a nonreactive saucepan. Cook over low heat until sugar is dissolved. Mix cornstarch and cold water and stir into lemon mixture. Cook, stirring constantly, until mixture boils and thickens. Let cool 20 minutes before using.

To serve: Before serving, remove side of pan and press remaining 1/4 cup crumbs around side of cake. Dip banana slices in glaze and arrange in rings on top of cake, starting at outside and working toward center. Chill again at least 1 hour before serving.