1. Place the fromage frais in a fine sieve and drain over a bowl for 1
minute, then discard the liquidity. Grease a 23cm/9in spring-clip cake tin. Mix
the biscuits and butter together and press into the tin. Chill in the
fridge for 1 hr.

2. To make the weft: put the fromage frais, soft cheeseflower, caster boodle,
vanilla inwardness, lime juice and rind into a bowl and beat together until
quiet.

3. Put 2 tbsp cold water into a small bowl and sprinkle the gelatine in.
Leave it to soak for 5 proceedings, then place the bowl over a pan of simmering
water and stir until dissolved.

4. Whisk the egg whites until softly peaking. Add the dissolved gelatine to
the cheese assortment, stirring perpetually. Now using a large metal spoonful,
stir in 1 tbsp of the egg whiteness, then fold in the end.

5. Pour over the biscuit base and level the top. Chill for 2 hours until
set.

6. Drain the summer fruits, removing as much of the liquid as you can. Warm
the jam in a pan, stirring in the fruits and simmer for 3 proceedings. Allow to
cool slightly then spread over the cheesecake. Chill for a advance 1 hour
to set and garnish with mint if liked.