This cheesecake is quite different in character from either of the cooked cheesecakes. It is set with gelatine and chilled so that it tastes more like a mousse. Use a 20cm (8in) springform tin with the bottom only lined with a biscuit base.
I think these cheesecakes are for summer eating and should be sharply flavoured with lemon and topped with fresh fruit which can be glazed or sprinkled with caster or icing sugar at the last moment. You can use cottage, curd or cream cheese. Fromage frais is also an excellent ingredient.
Beat together 375g (12oz) soft white cheese and 175g (6oz) caster sugar, then beat in the grated rind and juice of 1 lemon followed by 2 egg yolks. Fold in 1 sachet powdered gelatine dissolved in 4tablespoons hot water or 4tablespoons extra lemon juice, heated.
In separate bowls whisk 150ml (¼pint) double cream and 2 egg whites until they stand in soft peaks. Fold the cream into the cheese and yolk mixture, then fold in the egg whites.
Pour the mixture carefully into the prepared tin over the biscuit base and chill for several hours or overnight. Remove from the tin carefully and transfer to a serving plate. Decorate with fresh fruit.