INGREDIENTS

INSTRUCTIONS

Place the St Ivel Gold Light in a saucepan and heat gently until
melted. Remove the pan from the heat and stir in the crushed biscuits
and spice and mix well. Press into the base of a 20cm (8in)
loose-bottomed cake tin. Chill in the refrigerator for 30 minutes.
Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to
soak for a few minutes.  Place the bowl over a pan of simmering water
and stir until the  gelatine has dissolved. Set aside to cool.  Place
the sieved cottage cheese, lime rind and juice, cream, sugar  and egg
yolks in a blender or food processor and blend until smooth  and
throughly mixed. Add the cooled gelatine and blend until well  mixed.
Whisk the egg whites until stiff, then fold carefully into the lime
mixture. Pour over the biscuit base and level the surface.  Chill in
the refrigerator for several hours until firm and set.  Carefully
remove the cheesecake from the tin and place it on a serving  plate.
Swirl the fromage frais over the surface of the cheesecake and
decorate with fresh raspberries, redcurrants and mint leaves before
serving.  Variation  Use the finely grated rind and juice of 2 lemons
or 1 lemon and 1  lime in place of the 2 limes.  Omit the mixed spice
from the biscuit base, if perferred.  Use other reduced-fat biscuits
such as ginger biscuits, in place of  the digestive biscuits.
Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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