Instructions: In a small saucepan, sprinkle gelatin over milk; set aside to soften, about 5 minutes. Place saucepan over very low heat; cook, stirring constantly until gelatin is completely dissolved, 3 to 5 minutes. Remove from heat; cool slightly.

In blender, process cottage cheese, sugar, orange peel, and salt until smooth. Slowly add gelatin mixture with blender running. Spoon mixture into an 8" round baking pan.

In a small bowl, combine graham cracker crumbs and butter; sprinkle over cheesecake mixture. Cover and refrigerate until firm, 2 to 3 hours. To unmold, use a metal spatula or knife to loosen edge around pan; quickly dip into warm water. Unmold onto serving platter. Arrange strawberries and raspberries on cake to form a heart.

In a small saucepan, heat raspberry preserves and water until melted; brush over berries. Refrigerate until preserves are cold, about 30 minutes.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.