- Place the biscuits in a polythene food bag and crush them with a rolling pin. Melt the butter and syrup in a saucepan, and mix with the crumbs. Press the buttery crumbs into a 24cm flan dish. Chill for an hour.
- Place 60mls of cold water into a bowl and sprinkle with gelatine. Set aside for 5 minutes to soak. Place bowl in a saucepan of simmering water and stir until dissolved. Set aside.
- Whisk the egg whites until softly peaking, and then set aside. Place Cottage Cheese, Crème Fraîche, egg yolks, sugar lemon zest, juice and vanilla in a food processor and process until smooth. Add the gelatine, gradually while processing. Gently fold the egg whites into the Cottage Cheese mixture. Pour the mixture over the base and chill until set, or overnight.
- The topping can be served like a sauce or poured over the top of the cheescake. It is best to make this on the day, otherwise it can get a bit sticky! Hull the berries if needed and wash them. Place fruit in a food processor and add the sugar and lemon juice. Blend until smooth and strain.