Fridge cheesecake (makes a 25cm wide cheesecake)

I grew up with this recipe and like it just as much as I did when I was little. Be careful not to eat the whole thing in one go! 

Ingredients:
25ml gelatine
100ml cold water
500ml smooth cottage cheese
4 eggs, separated
300ml sugar
3ml salt
5ml vanilla essence
250ml whipped cream
2 packets of tennis biscuits, crushed
125g margarine, melted

Method:
Soften gelatine in cold water
Beat egg yolks with 150ml sugar and salt
Place in double boiler and whisk until thick and lemon coloured
Add gelatine and vanilla essence and stir until gelatine has dissolved completely
Allow to cool, stir in cottage cheese and mix well
Beat egg whites until stiff, gradually add in remaining sugar
Beat until you have meringue consistency
Fold into the cheese mixture
Fold in whipped cream
Mix together the margarine and crushed biscuits and press into a 25cm spring form pan, creating a base
Pour cheese mixture onto base and leave to set in the fridge for a few hours

tips...

* To change the flavour, substitute the water with pineapple/peach/apricot juice
* You can use tennis biscuits, marie biscuits, ginger biscuits or digestive biscuits for the base
* You can decorate the top with fruit - kiwi fruit or strawberries work nicely