This is one of three recipes included in the 1959 magazine article: Tips For Canning & Freezing Berries. Recipe is typed below.

Cherry Glaze Cheesecake

2 envelopes gelatin
1 cup sugar
1/4 teaspoon salt
2 eggs, separated
1 cup milk
1 teaspoon lemon peel, grated
3 cups (24 oz.) cottage cheese
1 tablespoon lemon juice
1 teaspoon vanilla

Glaze:

2 cups sirup pack cherries
1/4 cup cherry juice
1 cup sugar
4 tablespoons cornstarch
4 drops red food coloring

Combine gelatine, 3/4 cup of the sugar and salt in top of double boiler. Add beaten egg yolks and milk and let gelatin soften for 5 minutes. Then stir over boiling water until gelatin is dissolved. Add lemon peel and chill until mixture mounds slightly when dropped from a spoon. Beat cottage cheese on high speed of electric mixer for 3 minutes, and add with lemon juice and vanilla to gelatin mixture. Beat egg whites until stiff; adding 1/4 cup sugar gradually. Fold into gelatin mixture. Turn into prepared pan, (8-inch spring form pan with sides lined with waxed paper). Chill until firm and remove from pan. Top with cooled cherry glaze that has been cooked until transparent.