Place the St Ivel Gold Light in a saucepan and heat gently until liquid.
Remove the pan from the heat and stir in the crushed biscuits and spice and
mix good. Press into the base of a 20cm (8in) loose-bottomed cake tin.
Chill in the refrigerator for 30 transactions.

Sprinkle the gelatine over 45ml (3tbsp) water in a bowl and leave to soak
for a few transactions.

Place the bowl over a pan of simmering water and stir until the gelatine
has dissolved. Set aside to chill.

Place the sieved cottage cheeseflower, lime rind and succus, pick, sugar and egg
yolks in a blender or food processor and blend until smooth and throughly
sundry. Add the cooled gelatine and blend until well motley.

Whisk the egg whites until besotted, then fold carefully into the lime
assortment. Pour over the biscuit base and level the rise.

Chill in the refrigerator for several hours until firm and set.

Carefully remove the cheesecake from the tin and place it on a serving
plateful.

Swirl the fromage frais over the surface of the cheesecake and decorate
with fresh raspberries, redcurrants and mint leaves before serving.

Version:

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 position of the
digestive biscuits.