Instructions: 1. Place the fromage frais in a fine sieve and drain over a bowl for 1 hour, then discard the liquid. 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 hour.

2. To make the filling: put the fromage frais, soft cheese, caster sugar, vanilla essence, lime juice and rind into a bowl and beat together until smooth.

3. Put 2 tbsp cold water into a small bowl and sprinkle the gelatine in.

Leave it to soak for 5 minutes, 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 mixture, stirring constantly. Now using a large metal spoon, stir in 1 tbsp of the egg white, then fold in the remainder.

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 minutes. Allow to cool slightly then spread over the cheesecake. Chill for a further 1 hour to set and garnish with mint if liked.

NOTES : 70% less fat

Preparation: 50 minutes, plus chilling

Cooking: 3 mins

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