Marbled cheesecake

1. Purée the cherries and 40 g of the sugar in a food processor and press through a sieve. Set aside.
2. Melt butter in a saucepan. Remove from heat and stir in the biscuit crumbs. Press the mixture over the base of a 20 cm, loose-bottomed, deep cake tin. Chill for 30 minutes.
3. Sprinkle gelatine over 45 ml water in a small bowl. Soak for two to three minutes, then place over a pan of simmering water and stir until dissolved.
4. Place the remaining sugar, cottage cheese, yoghurt, cream, lemon rind and juice, egg yolks and gelatine into a processor and blend until well mixed. Pour into a bowl.
5. Whisk egg whites until stiff, then fold into the cheese mixture. Pour over the biscuit base.
6. Pour the fruit purée in a thin stream over the cheese mixture and swirl to create a marbled effect. Refrigerate until set.