Method Prep:25min › Extra time:2hr chilling › Ready in:2hr25min
Melt butter and mix with the cornflakes and 25g of the caster sugar. Press the mixture into a loose bottomed 20cm (8 in) tin. Put into fridge to chill.
Put 4 tablespoons of cold water in a pan and sprinkle the gelatine evenly on the surface. Set aside for 5 minutes.
Rub the cottage cheese through a sieve into a large basin and add cream cheese. Finely grate in the lemon rind and mix well.
Separate the eggs; add 50g of sugar and a pinch of salt to the yolks and beat until creamy and light.
Gently heat the pan of soaked gelatine, stirring continuously, but don't allow it to boil. Remove from heat once the gelatine has dissolved and add the strained lemon juice. Gradually whisk this liquid into the egg yolks, before blending it all into the cheese mixture.
Whisk the eggs whites until thick, then whisk in the remaining sugar and beat until stiff peaks form. Fold the beaten eggs whites and the lightly whipped double cream into the cheese mixture.
Pour into the prepared chilled cake base. Chill in the fridge for 2 to 3 hours or until firm.
When ready to serve, loosen the sides of the cheesecake with a knife and garnish with black grapes and mandarin oranges segments. Enjoy!!