Directions

1. Lightly spray a 10 1/4'' springform pan (a pan that has a loose bottom) with Spray and Cook.

   First make the crust by mixing the Tennis biscuit crumbs and melted butter together and pressing it onto the bottom of the pan.  Set aside.

2. Mix the lemon jelly with boiling water till it is completely dissolved.  Allow to cool completely and start to thicken a bit but do not allow it to set.  This will take about an hour.
   
3. Mix the condensed milk with the lemon juice.  It should be thick in consistancy.  To this you add the jelly as well as the cottage cheese.  Mix well.
   
4. Whip cream untill it is stiff and mix gently into the above mentioned.  This will be the filling.  Now pour it over the cookie crumb base and allow to set in fridge.

5. When your cake is firm you can add the fruit topping.  You can use a variety of fruit or only 1 single type.  The fruit should be prepared and sliced.  Drain it if you are using tinned fruit.  (This syrup can be used together with unflavoured gelatin for the topping instead of flavoured jelly.See link for more info.) Make the jelly according to the normal procedure.  Allow to cool to prevent melting the cheese filling. Place the fruit directly on the cheesecake in a pretty pattern.  Pour over the cooled jelly but do not use more than would just cover the fruit otherwise the fruit will start to float and spoil your picture.  Allow to set overnight, or at least 6 hours, before unmolding your cheesecake.

6. Run a knife along the edge of the pan and release the sides carefully to unmold the cake.

    

   

   Now no chastening for the present seemeth to be joyous, but grievous: nevertheless afterward it yieldeth the peaceable fruit of righteousness unto them which are exercised thereby.
   (Heb 12:11)