Strawberry cheesecake

Grease a 24 cm loose-bottomed cake tin with butter or non-stick spray.
Melt the butter and mix with the biscuit crumbs and ginger.
Press half the crust onto the base of the cake tin.
Reserve the rest.
Pour 45 ml of the lemon juice into a small bowl and sprinkle over the gelatin.
Stand until the gelatin sponges, then dissolve the gelatin over hot water or in the microwave.
Beat the cottage cheese, condensed milk and lemon rind together.
Beat in the gelatin mixture.
Pour into the prepared cake tin and chill until set.
Sprinkle with the retained biscuit crumbs and press down lightly.
Chill until set.
Turn out onto a platter.
Decorate with the remaining strawberries and sift over icing sugar.