Step 1

For the cheesecake base: Put your biscuits into a bag and crush with a rolling pin until you've got the desired consistency, then put the crumbs in a bowl and pour over your melted spread. Stir and press the mixture into the base of a 15cm-square tin lined with greaseproof paper. Then cover with clingfilm and chill in the fridge.

Step 2

For the cheesecake topping: Beat the cottage cheese, sugar, lemon juice and zest together in a bowl until smooth. Next, beat in the egg, plus the egg white and pour into tin, level off the mixture and bake in a preheated oven at 150C for 35 mins. Turn off oven and leave door open to cool the cake slowly, this prevents cracking.

Step 3

To decorate the cheesecake Chop some of your fruit and pile onto of your baked filling before chilling in the fridge before serving.